- Level: Easy
- Total: 1 hr 57 min
- Prep: 15 min
- Inactive: 1 hr 30 min
- Cook: 12 min
- Yield: 4 servings
Ingredients
1/2 handful salt
2 carrots, roughly chopped
2 stalks celery, roughly chopped
2 cups pinot grigio
2 fresh bay leaves, or 1 dried
6 peppercorns
2 pounds jumbo shrimp, shell on
Directions
- Mix salt, carrots, celery, pinot grigio, bay leaves, and peppercorns in 2 quarts of water and bring to a simmer. Add the shrimp and just bring back to a boil. Once the water boils, cook for 60 seconds. Remove the shrimp immediately and lay out on a cookie sheet to cool to room temperature. Refrigerate until chilled, about 1 hour. Peel shrimp just before serving and serve chilled.
