Shrimp Recipe

Preparation

Rinse shrimp under cold water and pat dry with paper towels. If shrimp are frozen, thaw completely in the refrigerator or under cold running water and dry thoroughly. Season shrimp lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Squeeze half a lemon over the shrimp and toss to coat. Reserve.

Steamed Shrimp Method

1) In a medium pot, combine 2 cups water, 3 lemon slices, 1 smashed garlic clove, 1 bay leaf and 1 tbsp Old Bay. Bring to a rolling simmer. 2) Place a steamer basket over the simmering broth, add seasoned shrimp in a single layer (work in batches if needed), cover tightly. 3) Steam shrimp until they turn pink and opaque and curl into a loose C — about 3–5 minutes for large shrimp. Do not overcook. 4) Remove shrimp with tongs into a serving bowl, toss with 2 tbsp melted butter (optional) and chopped parsley. Serve immediately with lemon wedges and cocktail sauce.

Fried Shrimp Method (Crispy)

1) In a shallow bowl, whisk 1/2 cup buttermilk (or whole milk) with a pinch of salt and pepper. Add shrimp and let sit 5–10 minutes to moisten. 2) In another bowl, combine 1/2 cup all-purpose flour, 2 tbsp cornstarch, 1/4 tsp baking powder, 1/2 tsp garlic powder and 1/2 tsp paprika. Mix well. 3) Heat neutral oil in a deep skillet or pot to 350°F (175°C). If you don't have a thermometer, heat until a pinch of flour sizzles and rises to the surface. 4) Remove shrimp from buttermilk, let excess drip off, then dredge in the flour mix, pressing lightly so coating adheres. 5) Fry shrimp in small batches for 2–3 minutes, turning once, until golden brown and cooked through. Avoid crowding the pan to maintain oil temperature. 6) Transfer fried shrimp to a wire rack or paper towel-lined plate to drain. Sprinkle a pinch of salt while hot. Serve immediately with lemon wedges, melted butter and cocktail sauce.

Combine the broth ingredients (water, lemon slices, bay leaf, Old Bay and smashed garlic) in the pot before heating, then bring to a simmer as directed in the steamed shrimp method. After steaming, discard bay leaf and any solids before serving or leave for extra aroma on the table.

Arrange shrimp on a warmed platter. Spoon melted butter into a small ramekin for dipping if desired. Sprinkle chopped parsley over shrimp and serve with lemon wedges and cocktail sauce. For a restaurant-style finish, wipe a lemon half across the shrimp right before serving to add brightness.