- 2
- 5 mins
- 13 mins
Ingredients
- 2 quarts water
- 2 tablespoons kosher salt
- 2 pounds large shrimp with shells
- 2-3 fresh lemons, cut into wedges
- 8 tablespoons butter
- 2 cloves garlic
Preparation
Step 1
Instructions
Add water and salt to a large stockpot set over medium heat. Bring to a boil and allow to boil for 5 minutes. Stir in the raw shrimp, cover and remove from heat. Allow to rest for about 8 minutes, until all the shrimp are cooked through. Pour the shrimp and liquid into a colander to strain. Transfer the shrimp to a serving bowl or platter. Serve warm or cover tightly with plastic wrap and chill for at least one hour in the refrigerator if serving cold. Serve with lemon wedges.For the Garlic Butter Sauce:
Meanwhile, melt the butter in a small saucepan set over medium heat. Remove from heat and add the garlic. Allow to rest for about 8 minutes. Skim the foam from the top of the butter to clarify. To serve, remove the garlic cloves and pour the garlic butter sauce into a small serving bowl.
Instructions