PERFECTLY COOKED SHRIMP FOR COCKTAIL

Lightly sprinkle shrimp with salt. Bring 1 inch water to a boil in a large (at least 10 to 11 inches in diameter) covered deep skillet or large soup kettle. Arrange shrimp on a collapsible steamer basket as shown (shrimp will cling to side of basket as it collapses to fit into pan). If using an electric stove, reduce heat to low. Remove lid from pan, set steamer basket in pan, and replace lid. Turn heat to low. Depending on shrimp size, set timer as follows:

Colossal (12 or less per pound): 6-8 minutes

“16/20s” (16-20 per pound): 51/2-7 minutes

Jumbo (21-25 per pound): 5-6 minutes

Large/medium (31-35 per pound): 4-5 minutes

When timer goes off, lift pan lid. If shrimp are opaque throughout, remove basket from heat. If they are almost fully cooked, turn off heat, cover, and let stand for another 2 minutes.

Refrigerate until well chilled, then arrange on a serving platter or individual plates and serve with cocktail sauce alongside.

For Tiger Shrimp

Since tiger shrimp are farm-raised in fresh water, the muddy flavor needs to be replaced with the briny flavor of the sea. This can be accomplished by soaking the shrimp in a salt-sugar brine.

For 1 1/2 pounds shrimp, dissolve 1 cup kosher salt and 2/3 cup sugar in 2 cups boiling water. Once salt has more or less dissolved, add 6 cups ice water. Soak shrimp, peeling them as they brine, for 20 to 25 minutes. Drain, rinse, and continue with step 2 of Perfectly Cooked Shrimp for Cocktail.

For Shrimp Heavily Treated with Sodium Bisulfite

Soak 1 1/2 pounds shrimp in room-temperature tap water for 25 to 30 minutes, peeling them as they soak. Drain, rinse, and continue with step 2 of Perfectly Cooked Shrimp for Cocktail.