Steamed Shrimp

This is hands-on, roll-up-your-sleeves shrimp, the kind you peel at the table and eat with your fingers. Whole shell-on shrimp cook in a covered pot with just oil, water, and a handful of aromatics, celery, green pepper, scallion, and parsley, plus a good shake of cayenne for heat.

Keeping the shells on is the secret to flavor. As the shrimp steam in their own juices, the shells release a rich, briny essence into the cooking liquid, turning it into a savory, spicy broth.

That broth is the whole point of the meal. You ladle a little dish of it for each person to dunk crusty garlic bread into, soaking up all the shrimpy, peppery flavor.

Resist lifting the lid while it cooks; trapping the steam is what cooks the shrimp evenly and concentrates the broth.

It’s casual, messy, and made for sharing with a stack of napkins.

Pro Tips

• Don’t peek; keep the lid on so the shrimp steam and the broth stays concentrated.
• Cook just until the shrimp turn pink and opaque, since overcooking makes them rubbery.
• Have the garlic bread ready so it’s warm for dunking when the shrimp are done.
• Set out napkins and a bowl for shells; this one’s gloriously hands-on.

Variations

• Add a squeeze of lemon or a splash of beer to the pot.
• Bump up the cayenne or add Old Bay for a spicier, Cajun-style boil.
• Toss in garlic cloves and bay leaves for more aromatic depth.