If you've ever wondered how to cook head-on jumbo shrimp that are plump, juicy, and peel with ease, look no further. Robin Bashinsky has revealed her secrets to preparing mouth-watering shrimp, and the good news is that it's a largely hands-off process.

Head-on shrimp might seem like a hassle as they are often easy to overcook and cumbersome to peel at mealtime. However, Robin's technique involves brining the raw shrimp in a mixture of sea salt and baking soda, which transforms the flavour dramatically. This mild alkaline solution modifies the shrimp's pH balance, giving you a lobster-like succulence that's almost impossible to overcook. The brine also assists in loosening the meat from the shell during cooking, which saves you time at the dining table.

But why choose head-on shrimp? Beyond convenience, head-on shrimp simply pack more flavor. Within the head lies a rich mix of fat and juices, which provide a remarkably tasty bite. Importantly, head-on shrimp retain more moisture while cooking, allowing for a scrumptious, succulent treat.

The recipe doesn't just cater to jumbo shrimp only. Feel free to experiment with all sizes of shrimp and the method of cooking.

Start with mixing 8 cups of water with half a cup of fine sea salt and 2 tablespoons of baking soda. When the solution is clear (which takes about 90 seconds), add 3 pounds of raw head-on jumbo shrimp and 3 cups of cracked ice. Make sure to chill for an hour before discarding the brine.

Before getting roasting, ensure to pat the shrimp dry and chill them for up to an hour if you are not ready to cook immediately. Preheat your oven to 400°F, mix the shrimp with a quarter cup of olive oil and a teaspoon of black pepper, distribute them evenly on a baking sheet and roast for about 12 minutes or until the heads are just opaque.

This technique is a boon to the culinary world, graciously shared by Robin Bashinsky and written by Jodie Kautzmann. It’s time to bid farewell to overcooked and underwhelming shrimps and say hello to a new era of seafood excellence.