Tarpon Bay Boil Recipe

Prep

Rinse the shrimp under cold water and pat dry with paper towels. If not already deveined, butterfly or devein keeping tails intact. Halve the potatoes and cut corn into 2–3 pieces. Halve the onion and smash the garlic cloves.

Make the seasoned steaming liquid

In a large stockpot (6–8 qt), combine 3 liters cold water, 2 tablespoons Kosher salt, 2 tablespoons Old Bay seasoning, bay leaves, smashed garlic and halved onion. Bring to a rolling boil over high heat.

Cook potatoes and corn

Add the halved potatoes to the boiling liquid and cook 8 minutes. Add the corn pieces and continue boiling until potatoes are tender when pierced, about 6–8 more minutes.

Steam the shrimp

Add the shrimp to the pot, sprinkling the remaining 1 tablespoon Old Bay evenly over them. Bring back to a boil and cook until shrimp are pink, opaque and just firm, about 2–3 minutes depending on size. Do not overcook. Immediately remove pot from heat.

Shock and drain

Using a slotted spoon or a spider, transfer shrimp, potatoes and corn to a large bowl or sheet pan. If you prefer a drier finish, drain in a colander. Reserve about 1/2 cup of the seasoned cooking liquid for thinning butter sauce if needed.

Melt and season butter

While the shrimp finish cooking, melt 1 cup unsalted butter in a small saucepan over low heat until fully melted. Remove from heat and stir in the juice of 3 Key limes (about 3 tablespoons), 1 teaspoon freshly ground black pepper and 2 tablespoons chopped parsley. Taste and adjust with fine sea salt and additional lime if desired.

Toss seafood in butter

Pour the warm butter-lime sauce over the drained shrimp, potatoes and corn. Gently toss to coat everything evenly. If the butter seems too thick, add up to 1/4–1/2 cup reserved cooking liquid, a tablespoon at a time, until desired consistency is reached.

Finish and garnish

Sprinkle the dish with the remaining 1 tablespoon Old Bay and the remaining 1 tablespoon chopped parsley. Squeeze the juice of the last Key lime over the top and add extra black pepper or Old Bay to taste.

Serve immediately on a large platter or pour onto a newspaper-lined table for a casual presentation. Offer sliced crusty bread to soak up butter sauce and extra lime or lemon wedges on the side. Provide small forks or picks and plenty of napkins.

Leftovers: Refrigerate in an airtight container up to 2 days. Reheat gently in a skillet with a splash of water or reserved cooking liquid and additional butter to prevent drying.