Shrimp (no Head) Recipe

Prepare the broth

In a large stockpot (at least 6 qt), add 4 liters of water, 3 tablespoons Old Bay seasoning, 1 tablespoon kosher salt, 2 bay leaves, 4 smashed garlic cloves, and the juice of 1 lemon plus the spent lemon half. Bring to a rolling boil over high heat.

Adjust seasoning

Taste the boiling liquid (carefully) after 5 minutes and adjust salt or seasoning to your preference — it should be noticeably seasoned to impart flavor to the ingredients.

Cook potatoes

Add the medium potato (whole) to the boiling pot first. Reduce to a medium boil and cook for 10 minutes — potatoes take longest and should be nearly tender before adding faster-cooking items.

Add corn

After the potato has cooked for 10 minutes, add 1 whole corn on the cob (trimmed into halves if desired). Continue to simmer for 8–10 more minutes until the potato is fork-tender and the corn is cooked through.

Cook sausage

Add 1/2 lb halved smoked sausage to the pot with the potatoes and corn. Let simmer 5 minutes to warm through and absorb some seasoning.

Hard-boil the egg

Carefully lower 1 egg into the simmering broth during the last 8–9 minutes of the corn/potato cooking time to hard-boil. After 8–9 minutes, remove the egg with a slotted spoon and place in cold water to stop cooking. Peel and set aside.

Cook shrimp

When the potato is tender and corn almost done, add 3/4 lb of raw peeled shrimp (no head) to the pot. Stir gently and bring back to a boil. Cook shrimp until just pink and opaque, about 2–3 minutes depending on size. Do not overcook.

Drain and dress

Using a large slotted spoon or drain basket, remove potato, corn, sausage and shrimp to a large platter or individual serving tray. Slice the hard-boiled egg in half and place alongside. Discard lemon half and bay leaves from the pot.

Butter and garnish

Melt 2 tablespoons butter and drizzle over the hot seafood and vegetables. Sprinkle 1 teaspoon additional Old Bay and 1/2 teaspoon coarse black pepper evenly. Scatter 1 tablespoon chopped fresh parsley and serve with 2 lemon wedges.

Serve

Serve immediately while hot. Provide small bowls for discarded shells (if any), napkins, and extra seasoning on the side.