Spiced Shrimp Recipe

Rinse and season

Rinse the shrimp under cold running water and pat dry with paper towels. In a bowl, toss the shrimp with 1 tablespoon Old Bay, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Set aside to let the seasoning adhere while you prepare the cooking liquid.

Slice the lemon thinly. Smash the garlic cloves with the flat side of a knife.

In a large pot or deep skillet with a tight-fitting lid, combine 4 cups water and 1 cup white wine (omit wine and use 5 cups water if you prefer nonalcoholic). Add the lemon slices, bay leaf, smashed garlic, and the remaining 1 tablespoon Old Bay, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper to the liquid. Bring the mixture to a boil over high heat.

Once boiling, reduce the heat to maintain a steady simmer so the aromatics infuse the liquid for 2 minutes.

Place a steaming basket or heatproof colander over the simmering broth, making sure the liquid does not touch the basket. Alternatively, carefully spoon the liquid out and layer the shrimp in the pot on top of the aromatics, then replace the lid tightly. Add the seasoned shrimp in an even layer in the basket or pot.

Cover with a tight lid and steam over the simmering broth for 4–6 minutes, checking at 4 minutes. Large shrimp with shells on are done when they turn opaque and pink all the way through and the tails curl; internal temperature should reach 120–140°F (49–60°C). Do not overcook — shrimp will become rubbery if left steaming too long.

Remove the shrimp immediately from the heat and transfer to a large bowl or platter to stop cooking.

Drizzle the melted butter over the hot shrimp and sprinkle with the chopped parsley. Taste one shrimp and add additional Old Bay or salt if desired (reserve extra Old Bay for passing at the table).

Serve the shrimp hot with lemon wedges and cocktail sauce or additional melted butter on the side. Provide small bowls for discarded shells if serving peel-and-eat style.