Boiled Shrimp Recipe

Prepare shrimp

If shrimp are frozen, thaw overnight in refrigerator or under cold running water. Rinse shrimp and pat dry. Leave shells on for boiling to preserve flavor; devein if not already done.

Prep vegetables

Scrub potatoes and cut any large ones in half so pieces are roughly uniform. Husk the corn and cut into half or thirds if desired to fit your pot.

Make an ice bath

Fill a large bowl with ice and cold water; set aside to stop cooking and chill shrimp immediately after boiling.

In a small bowl combine mayonnaise, Dijon, horseradish, lemon juice, Worcestershire, hot sauce, chopped capers, minced cornichon, minced shallot, chopped parsley, smoked paprika, salt and black pepper. Stir until smooth and taste; adjust salt, lemon, or hot sauce to preference. Chill in refrigerator while you cook the shrimp (at least 10 minutes).

In a large pot, add 2 quarts of water, kosher salt, Old Bay seasoning, bay leaf, smashed garlic and the halved lemon (squeeze one half into the water and drop both halves in). Bring to a rolling boil over high heat.

Add the potatoes to the boiling broth first. Boil until potatoes are tender when pierced with a fork, about 12–15 minutes depending on size.

Add the corn to the pot and continue boiling for 4–6 minutes until corn is bright and nearly tender.

Add the shrimp to the pot in a single layer. Stir gently and return to a simmer. Cook shrimp until shells turn pink and flesh is opaque, about 2–3 minutes for large shrimp. Do not overcook.

Using a slotted spoon or tongs, immediately transfer the shrimp, potatoes and corn to the prepared ice bath to stop cooking. Leave in ice bath for about 30–60 seconds for shrimp and until potatoes/corn stop steaming.

Drain well. If desired, remove shrimp shells now or serve shell-on. Toss potatoes and corn with melted butter and a pinch of salt while warm.

Plate half pound of shrimp with one corn cob and two potatoes. Serve house-made remoulade in a small ramekin alongside and provide lemon wedges for squeezing. Offer cracked shells or cocktail forks if serving shell-on shrimp.

If you prefer, peel shrimp before plating and toss lightly with a teaspoon of melted butter and a squeeze of lemon for extra flavor.