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The cook time is based on jumbo shrimp, which is our choice for this recipe. If using extra-large shrimp (21-25 per pound), heat the water to 155 degrees. If using extra-jumbo shrimp (13-15 per pound), heat the water to 163 degrees. We like to serve this shrimp with any or all of the following sauces: Creamy Chermoula Sauce , Chipotle-Lime Cocktail Sauce , Creole Remoulade and Cocktail Sauce . The shrimp and sauces can be refrigerated for up to 24 hours.
Dissolve 2 tablespoons salt and sugar in 1 quart cold water in large container. Submerge shrimp in brine, cover, and brine for 15 minutes. Meanwhile, combine ice and 1 quart water in large bowl and set aside.
Whisk 1 quart cold water and remaining 1 tablespoon salt in large Dutch oven until salt is dissolved. Add shrimp and their brining liquid and set over medium heat. Cook, stirring frequently, until water registers 160 degrees and shrimp are firm and have turned pink, about 12 minutes.
Using spider skimmer or slotted spoon, immediately transfer shrimp to prepared ice bath and let shrimp cool completely, about 10 minutes. Drain shrimp and transfer to bowl. Cover and refrigerate until ready to use.
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