Direct from the KBC Kitchen

Chesapeake Bay Region Steamed Shrimp

(the right way)

1+ lbs. jumbo raw shrimp
Old Bay, JO #1, or YOUR favorite Chesapeake seasoning

Rinse shrimp TWICE in a pan of cold water to wash off the “sudsy” preservative used by the packers.

Place clean shrimp in pot with just enough water to cover shrimp. Heat to JUST boiling (they’ll be pink)—IMMEDIATELY—pour shrimp into colander to drain, then back into pot of COLD water for 10 seconds. This keeps them from overcooking (tough-to-peel, “rubbery” tasting shrimp are from overcooking).

Pour all the water out, then add Old Bay into the pot and stir to season the shrimp. Serve with cocktail sauce and lemon.

Note: You can also microwave large pieces of onion (in a little water with cover) for 60 seconds and add to the ready-to-serve shrimp. Some even like to add sliced jalapenos* to onions before microwaving for variety.

*Cooking jalapenos tames them a lot—you’ll get the flavor without the burn.

We hope you enjoy this recipe for Chesapeake Bay Region Steamed Shrimp. We expect you will!