Shrimp (head On) Recipe

Rinse the head-on shrimp under cold water and drain. Pat dry and set aside in the refrigerator until ready to cook.

Pierce the potato a few times with a fork so it cooks evenly. Cut the corn in half (if not already) and halve the lemon. Smash the garlic cloves with the flat of a knife.

Hard‑boil the egg

Place the egg in a small pot, cover with cold water, bring to a gentle boil, then simmer for 9 minutes. Transfer to an ice bath for 5 minutes, peel, and set aside.

In a large pot, bring 8 cups of water to a rolling boil over high heat.

Add 1 1/2 tablespoons sea salt, 2 tablespoons Old Bay seasoning, 2 bay leaves, 1 teaspoon whole black peppercorns, the smashed garlic cloves, and the halved lemon (cut side down). Stir, then return to a boil for 1 minute to bloom the spices.

Add the potato to the pot first (it takes the longest). Reduce heat slightly to maintain a steady simmer and cook for 10 minutes.

After the potato has cooked 10 minutes, add the corn halves and the 1/2 lb sausage to the pot. Continue simmering for another 6–8 minutes, until potato is tender when pierced with a fork and corn is heated through.

With a slotted spoon, remove the potato, corn and sausage to a large bowl or tray and cover lightly to keep warm.

Return the pot to a rolling boil. Add the shrimp (head on) and cook for 2–3 minutes, until they turn pink and curl (do not overcook).

Using a slotted spoon, remove the shrimp and place them with the other cooked items. Discard the bay leaves and any large garlic pieces from the cooking liquid; reserve a cup of the seasoned broth if desired for serving.

Stir 2 tablespoons unsalted butter into the reserved warm broth or melt and brush over the cooked seafood and vegetables for extra flavor.

Halve the hard‑boiled egg and place on the serving tray with the shrimp, potato, corn and sausage.

Sprinkle everything with chopped fresh parsley and offer lemon wedges and optional Cajun or hot sauce on the side.

Serve hot on a large platter or individually wrapped in newspaper/foil for a classic boil presentation. Provide small forks or crab picks so diners can remove heads if they wish.