Boiled Shrimp Recipe

Prepare Shrimp

Rinse the 1 lb of headless shrimp under cold running water and drain thoroughly. Pat shrimp dry with paper towels and set aside in the refrigerator while you prepare the boil.

Make Boiling Liquid

In a large pot, combine 2 quarts of water, 2 tablespoons sea salt, 2 tablespoons Old Bay seasoning, 1 teaspoon cracked black pepper, 2 bay leaves, 3 smashed garlic cloves, and the halved lemon (squeeze one half into the pot, drop both halves in). Bring the mixture to a rolling boil over high heat.

Cook Potatoes

Add the 2 red potatoes to the boiling liquid first. Reduce heat slightly to maintain a steady boil and cook the potatoes for 10 minutes (potatoes should be nearly tender when pierced with a fork).

Add Corn

Add the 1 corn on the cob (cut into thirds) to the pot with the potatoes and continue boiling for 5 minutes more. The corn should be bright and beginning to become tender.

Finish with Shrimp

Carefully add the prepared shrimp to the pot. Stir gently and return to a boil. Cook the shrimp just until they turn pink and opaque and curl slightly, about 2 to 3 minutes depending on size. Do not overcook. Once done, immediately remove the pot from heat.

Drain and Dress

Use a large slotted spoon or drain basket to remove the shrimp, corn, and potatoes from the pot. Transfer to a tray lined with foil or a serving platter. Drizzle the melted unsalted butter (2 tbsp) evenly over the shrimp and vegetables. Sprinkle with chopped parsley (1 tbsp) and add lemon wedges. If desired, offer hot sauce on the side.

Serve Hot

Serve immediately while hot. Provide napkins and small forks; each 1 lb tray includes one corn piece and two potato pieces per order as described in the menu. Leftovers can be refrigerated in an airtight container for up to 2 days.