I have about 30+ ginormous Black Tiger shrimp for our xmas eve shrimp cocktail, and I am wondering whether I should do them in batches or all together.
Tots?
I would do them in a single large batch with a LOT of water to minimize the temperature drop. Or you could try steaming them, if you can rig up a steamer large enough to hold them all well enough. To keep my advice in context, I’m quite lazy and would prefer to do things once rather than multiple times.
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Either or either.
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Counterpoint - roast them. Lube with olive oil, salt, pepper. Roast in a single layer on a greased sheet pan at 400F for about 5-6 minutes (flip them over at 4 minutes and then check at 1 minute intervals). More concentrated flavor and easier than flutzing with water on the stove. I line the sheet pan with foil and then clean up is a breeze.
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Bahahaha you win for least helpful comment today 
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You’re welcome 
it’s the least I could do 
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I agree. You’re also less likely to overcook them in the oven.
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I agree to bake them, cool them, peel them. If they’re “ginormous” it will be hard to get flavor into them before they’re over cooked with a boil.
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I never boil, just poach/simmer, but this is the largest amount I have ever made, and I would prefer to have good flavor & temp control.
Roasting them it is 
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OOO Yes! Definitely roast!
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Maybe too late? These are whole and raw/frozen, yes? And you’re serving them peeled?
I think low heat with low/no salt is what you want. Too high/too long and they will be difficult to peel–this is why grilling/roasting can superglue on the shells. And if they’re frozen and brine-glazed, get that off.
My choice would be either to poach these monsters low in a neutral oil, or quickly steam them before peeling.
This is the method I use now, seems the same as Ina Garten’s recipe.
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I don’t know what I did wrong the first time I tried that method, but I absolutely LURVED the results this time around! I won’t be going back to poaching.
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Yay! They look great!
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The nice thing about roasting shrimp is that you can save the juices that result to add to your cocktail sauce!
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I wonder if you could add it to a Bloody Mary or Caesar? 
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If you don’t mind a little oil in there. I don’t think I’d like it.
I love roasted shrimp, but for me they’re not a sub for poached. When I poach, I dry-brine first (salt, sugar and sometimes a pinch of baking soda), then do a cold start - put the shrimp into the pot with room temp water, turn on the heat and let it slowly come up to 170 degrees, then drain and ice bath to stop the cooking. Serious Eats’ method, basically.
Well I guess I won’t be inviting you to my shrimp liquid/Caesar party then 
If I remember, I’ll try it in the summer and let you know how it is.
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You know, cocktails involving olive oil had a moment this year. So maybe you’re on to something.
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