Drunken Shrimp Boil Recipe

Prepare the liquid

In a large stockpot (6–8 qt), combine 12 cups beer and 4 cups water. Add 3 tablespoons kosher salt, 2 tablespoons whole black peppercorns, 3 bay leaves, 3 tablespoons Old Bay seasoning, 1 tablespoon smoked paprika, 8 smashed garlic cloves, 6 thyme sprigs, 3 rosemary sprigs, halved lemons, and halved scallions. Add 1 teaspoon crushed red pepper flakes if using. Stir to dissolve salt.

Bring the mixture to a rolling boil over high heat, uncovered. Once boiling, reduce heat to maintain a steady simmer for 5 minutes to allow flavors to bloom.

Cook the shrimp

Increase heat to high so the liquid returns to a full boil. Add the shrimp in a single layer; do not overcrowd — cook in batches if necessary. Stir once to separate shrimp. When the liquid returns to a boil, cook the shrimp until just opaque and pink: about 2–3 minutes for large shrimp (timing depends on size). Shrimp will curl slightly and firm up; avoid overcooking.

Immediately remove the pot from heat and use a slotted spoon or a sieve to transfer shrimp to a large bowl filled with ice and cold water to stop cooking. Let shrimp chill in the ice bath for 3–5 minutes until fully cooled. This also firms the texture for peeling and serving cold.

Drain chilled shrimp thoroughly in a colander and transfer to a platter or large bowl. Reserve some of the herbs and a few lemon halves from the boil for garnish if desired.

Arrange the peeled (or unpeeled, per preference) shrimp on a serving tray over ice or in a chilled bowl. Sprinkle chopped fresh parsley over the top and garnish with lemon wedges and reserved herbs.

Serve chilled with cocktail sauce in small bowls and optional melted butter. Provide small bowls for discarded shells and plenty of napkins. Shrimp are best eaten immediately, or refrigerate covered for up to 24 hours.

If you kept the cooking liquid, you can strain and save it to lightly poach more seafood, or discard after it cools.