Steamed Shrimp Recipe

Make the sauce first

In a small bowl combine 1/2 cup ketchup, 2 tsp prepared horseradish, 1 tbsp fresh lemon juice, 1/2 tsp Worcestershire sauce, 1/4 tsp hot sauce (if using) and 1/4 tsp Old Bay. Taste and adjust horseradish or lemon for heat and brightness. Chill while you prepare the shrimp so flavors meld.

In a large pot (big enough to hold a steamer basket or a colander that fits), combine 4 cups water and 1/2 cup white wine. Squeeze the halved lemon into the liquid and add the smashed garlic cloves and a bay leaf if using. Bring the liquid to a rolling simmer over medium-high heat.

While the poaching liquid heats, rinse the shrimp under cold water and pat dry with paper towels. If shrimp are frozen, thaw completely in cold water and drain well.

Toss the shrimp in a bowl with 1 1/2 tbsp Old Bay, 1 tsp kosher salt and 1/4 tsp black pepper so they are evenly coated.

If steaming: place a steamer basket or heatproof colander over the simmering poaching liquid (liquid should not touch the basket). Add the seasoned shrimp in a single layer as much as possible, cover, and steam until the shells turn pink and the flesh is opaque, about 3–5 minutes for 31–40 count shrimp (smaller shrimp will take less time). Do not overcook — shrimp cook quickly and will become rubbery if left too long.

If poaching/submerging: lower shrimp into the simmering liquid and cook just until shells are pink and flesh is opaque, about 2–4 minutes depending on size. Use a slotted spoon to remove them promptly.

Transfer cooked shrimp to a bowl of ice water for 30–60 seconds if you want them chilled for a cold peel-and-eat presentation, then drain thoroughly.

Arrange shrimp on a platter or individual plates. Sprinkle with a light dusting of additional Old Bay if desired and scatter chopped parsley. Serve with lemon wedges and the chilled house cocktail sauce on the side.

Serve immediately for warm shrimp or refrigerate for up to 2 hours for chilled shrimp. Discard any leftover shrimp after 24 hours in the refrigerator.