Boiled Shrimp Recipe

Appetizers

1. 1

   Rinse the shrimp under cold water and keep unpeeled. If thawing from frozen, thaw completely in cold water, then drain.

2. 2

   In a large stockpot, combine 16 cups of water with 1/2 cup kosher salt, 2 tablespoons Old Bay or Cajun seasoning, 6 smashed garlic cloves, 2 bay leaves, 1 lemon (halved), and 1 teaspoon cracked black pepper. Bring the mixture to a rolling boil.

3. 3

   Add the potatoes to the boiling seasoned water and cook for 8–10 minutes, until they are nearly tender.

4. 4

   Add the corn and, if using, the andouille sausage. Cook for another 5–7 minutes, until the corn is tender and the sausage is heated through.

5. 5

   Carefully add the unpeeled shrimp to the boil. Simmer for 2–4 minutes, or until the shrimp turn pink and opaque.

6. 6

   Using a slotted spoon or tongs, drain the shrimp and vegetables and transfer to a large platter. For a quicker cool, submerge briefly in an ice bath (about 10–15 minutes) to stop cooking, then drain well.

7. 7

   Transfer the boiled shrimp and vegetables to a chilled serving platter. Squeeze fresh lemon juice over the shrimp or serve lemon wedges on the side. Lightly toss with additional Old Bay or Cajun seasoning to taste.

8. 8

   Serve cold or at room temperature. Offer dipping sauces such as cocktail sauce and melted butter, along with extra lemon wedges for squeezing.