Recipe courtesy of Michael Chiarello
Total:
1 hr 57 min
Active:
15 min
Yield:
4 servings
Level:
Easy

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.

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