Boiled Gulf Coast Shrimp Recipe

Prepare ingredients

Rinse shrimp under cold water and pat dry; if not already deveined, remove the vein but keep shells intact. Cut husked corn into 2-inch pieces. Rinse baby potatoes. Quarter the onion and smash the garlic cloves. Halve the lemon.

Measure and arrange all remoulade ingredients so they are ready to combine.

Combine sauce ingredients

In a small bowl, whisk together mayonnaise, prepared horseradish, Dijon, whole grain mustard, chopped capers, minced dill pickle, smoked paprika, cayenne, lemon juice, Worcestershire sauce, salt, and black pepper until smooth. Stir in finely chopped parsley. Taste and adjust salt, cayenne, or lemon juice as desired. Cover and refrigerate until serving (can be made up to 1 day ahead).

Bring boil to simmer

In a large stockpot (6-8 quart), add 6 cups water and 2 cups low-sodium chicken or seafood stock. Add kosher salt, bay leaves, smashed garlic, quartered onion, whole peppercorns, and the halved lemon (squeeze one half into the pot then toss both halves in). Bring to a robust boil over high heat.

Add potatoes

Add baby Yukon gold potatoes to the boiling stock. Reduce heat to maintain a steady boil and cook until potatoes are just tender when pierced with a fork, about 12-15 minutes depending on size.

Add corn

Add corn pieces to the pot and continue boiling for 4-6 minutes until corn is cooked through but still crisp-tender. Use a slotted spoon to transfer potatoes and corn to a large bowl or platter; keep warm.

Season and boil shrimp

While potatoes are cooking, toss the shrimp with Old Bay seasoning to coat evenly. Return the pot to a full rolling boil. Add seasoned shrimp in a single layer and boil for 2-3 minutes for 16/20 size (cook until shells are bright pink and meat is opaque). Avoid overcooking—shrimp should curl slightly but not into a tight ball.

Shock shrimp

Immediately remove shrimp with a slotted spoon and transfer to an ice bath (bowl of ice water) for 1-2 minutes to stop cooking and firm the texture. If you prefer serving warm, you may instead transfer shrimp directly to the warm potatoes and corn to rewarm briefly for 30-60 seconds.

Assemble

If serving warm, drain shrimp from ice bath (if used) and return to the bowl with potatoes and corn. Drizzle melted butter over the seafood and vegetables and toss gently to coat. Sprinkle chopped fresh parsley over the top and garnish with lemon wedges.

Serve with remoulade

Serve the boiled shrimp, corn, and potatoes family-style on a platter or newspaper-lined table. Provide the house remoulade in a small bowl for dipping, extra lemon wedges, and crusty bread if desired.

Leftovers: Store shrimp and vegetables in an airtight container in the refrigerator for up to 2 days. Remoulade keeps up to 3 days refrigerated.