Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 pound (450g) baby potatoes, halved
  • 2 ears of corn, cut into quarters
  • 1 tablespoon (15g) Old Bay seasoning
  • 1 tablespoon (15g) salt
  • 4 cups (950ml) water
  • 2 tablespoons (30ml) unsalted butter (for serving)
  • 1 lemon, cut into wedges
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Rinse the shrimp and pat dry. Halve the baby potatoes and quarter the corn.
  2. In a large pot, combine water, salt, and Old Bay seasoning. Bring to a rolling boil.
  3. Add the potatoes and cook for 10 minutes until tender.
  4. Add the corn to the pot and cook for an additional 5 minutes.
  5. Add the shrimp to the pot and cook for 3-5 minutes until the shrimp turn pink and opaque.
  6. Using a slotted spoon, transfer the shrimp and vegetables to a large serving bowl. Optional: Drizzle with melted butter and garnish with lemon wedges and parsley.