Boiled- #2 Large Shrimp Recipe

Prep shrimp and produce

Rinse the 17 large shrimp under cold water, peel and devein if not already done, leaving tails on. Scrub the potatoes and cut any larger ones in half so pieces are roughly uniform. Cut each corn cob into 2–3 pieces. Slice andouille sausage into 1-inch rounds. Crack the eggs into a small bowl and set aside.

In a large stockpot (6–8 quart), add 2 L of water and bring to a rolling boil over high heat.

Once boiling, add 2 tablespoons apple cider vinegar, 2 tablespoons Old Bay (or seafood seasoning), 1 teaspoon kosher salt, 6 smashed garlic cloves, 2 bay leaves, and 1 teaspoon whole black peppercorns. Stir to combine and let the liquid return to a boil, allowing seasonings to bloom for 2 minutes.

Add the potatoes to the boiling seasoned water. Cook for 10 minutes uncovered — potatoes should begin to become fork-tender but not falling apart.

Add the corn pieces and the slices of andouille sausage to the pot with the potatoes. Continue boiling for 5–6 minutes so corn becomes tender and sausage heats through.

Gently add the eggs to the simmering water (use a spoon to lower them in). Boil eggs for 8 minutes for a slightly firm yolk. If you prefer fully hard-cooked eggs, boil 10–12 minutes. Keep pot at a gentle boil.

With 2 minutes remaining on the egg timer (or when potatoes/corn are tender), add the 17 shrimp to the pot. Shrimp cook quickly; allow them to boil until they turn pink and just curl, about 2–3 minutes depending on size. Do not overcook.

When shrimp are opaque and eggs are done to your liking, turn off the heat. Use a slotted spoon or spider to transfer the shrimp, sausage, potatoes, corn, and eggs to a large colander or platter to drain.

While the boil finishes, prepare the signature butter: in a small saucepan over low heat, melt 8 tablespoons unsalted butter gently. Stir in 2 tablespoons fresh lemon juice, 2 teaspoons minced parsley, 1 teaspoon smoked paprika, and 1 teaspoon cayenne (optional). Taste and adjust seasoning with a pinch of salt or more lemon if desired. Keep warm but do not let butter brown.

Peel the eggs if desired and halve them, or serve whole alongside the boil components.

Arrange the drained shrimp, andouille, corn, potatoes, and eggs on a large serving tray or on a sheet of parchment for a classic boil presentation. Pour the warm signature butter evenly over the top or serve the butter on the side for dipping. Garnish with extra minced parsley and lemon wedges.

Serve immediately while hot. Provide crusty bread or rice if desired to soak up the butter and juices.