You know the saying, “Less is more,” right?

Like so many things in life, this saying also applies to boiling shrimp.

To begin the “Less is More” Boiled Shrimp, you’ll need to start with a quality shrimp product like Gulf white shrimp.

I use the following criteria when buying and cooking Gulf white shrimp:

  • They are versatile for many cooking methods and have an incredibly fresh ocean-tasting flavor.
  • They’re a sustainable seafood product.
  • Buying Gulf white shrimp means you support domestic fisheries and local fishermen-this is an androgynous term-it applies to both men and women.
  • And finally, I can find Gulf white shrimp at the grocery store and I like them.

So here we go.

Boiled Shrimp

Prep time: 15 minutes    Cook Time: 3-4 minutes per batch

Serves 4 (serving size 1/2 pound, + or – depending on the crowd)

  • Old Bay Seasoning
  • 2 pounds of Gulf White shrimp, shell-on (Feel free to  sub Key West Pinks when available-they also follow the same SLO criteria for using shrimp)
  • one stick of butter, melted

In a large stock pot, bring water to boil.

While you’re waiting for the water to boil, in a small sauce pan, melt the butter on medium low heat, and keep warm.

When the water comes to a boil, add a liberal amount* of Old Bay Seasoning to the water (enough to color it yellowish-brown) and bring it back to a full rolling boil.

Add one pound of Gulf White shrimp to the pot and boil for 3-4 minutes. Use a strainer or slotted spoon to remove the shrimp to a bowl. Cover the stock pot with a lid, bring the water back to a boil, and repeat for each pound of shrimp.

Pour the butter into a small dish and serve the hot shrimp immediately. Don’t forget to place an empty bowl on the table for the shells, or for a more casual setting, line your table with newspaper for easy clean-up.

*If you’re the type of cook that needs accurate measurements, I would guess that I put about three tablespoons of Old Bay Seasoning in a 6 quart stock pot of boiling water. If you’ve made it this far in the blog post, just know I’ll measure it next time and get back to you.