Steamed Shrimp Recipe

Prepare poaching liquid

In a large pot, combine 1.5 quarts cold water, 2 tablespoons Old Bay, 1 tablespoon kosher salt, 1 teaspoon whole black peppercorns, 2 bay leaves, the halved lemon (cut side down), and the 2 smashed garlic cloves. Bring the mixture to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer.

Poach shrimp

Add the shell-on shrimp to the simmering poaching liquid in a single layer. Return to a simmer and cook until the shrimp are opaque and just firm, about 2 to 3 minutes for large (16/20) shrimp. Do not overcook.

Shock and chill

Immediately transfer the cooked shrimp to a large bowl of ice water to stop the cooking and firm the texture, about 2 minutes. Drain well and pat dry with paper towels. If serving cold on crushed ice, arrange shrimp on ice; if serving warm, hold them briefly at room temperature.

While the shrimp are poaching (or up to an hour ahead), make the Lemon Chesapeake Butter. In a small bowl, combine 6 tablespoons room-temperature unsalted butter, 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1 teaspoon prepared horseradish, 1/4 teaspoon Old Bay, 1 tablespoon finely chopped fresh parsley, 1/2 teaspoon lemon zest, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Mix thoroughly until smooth and homogenous. Transfer to a ramekin. For a warm sauce, melt gently in a small saucepan or microwave in short bursts just until pourable (do not boil).

Combine 1/4 cup ketchup, 1 1/2 tablespoons prepared horseradish (more or less to taste), 1 teaspoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1 dash hot sauce (optional), 1/8 teaspoon salt and a pinch (1/16 teaspoon) black pepper in a small bowl. Taste and adjust horseradish, lemon, or hot sauce to preference. Chill until ready to serve.

If serving cold: fill a shallow platter with crushed ice, arrange the chilled shrimp on top, and garnish with lemon wedges and parsley sprigs. Place the Lemon Chesapeake Butter (warmed if preferred) and Cocktail Sauce in small bowls alongside for dipping.

If serving warm: arrange the drained warm shrimp on a platter, garnish with lemon wedges and parsley, and serve immediately with warm Lemon Chesapeake Butter and chilled Cocktail Sauce on the side.

Portioning: This recipe provides both 1/2 pound and 1 pound shrimp options. Use the corresponding shrimp quantity listed in the Ingredients section and scale poaching time as needed (same brief 2–3 minute cook once liquid returns to simmer).