Citrus and aromatic bay leaf permeate tender shrimp during a quick boil.
- Servings: 10
Source: Martha Stewart Living, October 2010
- 10 cups water
- 1/2 lemon
- 1 dried bay leaf
- Coarse salt
- 1 pound large shrimp (16 to 20), deveined
- Ice cubes
Bring water, lemon, and bay leaf to a boil, covered, in a medium saucepan. Add 1 tablespoon salt. Reduce heat to low, and simmer for 10 minutes.
Raise heat to high, and return water to a boil. Add shrimp; cook until bright pink and opaque, 1 1/2 to 2 minutes. Immediately transfer shrimp to a rimmed baking sheet using a slotted spoon; cover with ice, and let stand for 5 minutes.