- 4 quarts water
- ¼ cup Old Bay seasoning
- 2 bottles beer
- 1 lemon, quartered
- 4 ears of corn, shucked and cut in half
- 12 red new potatoes
- 1 onion, peeled and quartered
- 2 pounds large (21 to 25 count) unpeeled shrimp
- Cocktail Sauce
- 3 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon plus 1 teaspoon whole cloves
- 1 tablespoon plus 1 teaspoon whole allspice
- 1 tablespoon plus 1 teaspoon whole mustard seeds
- ¼ teaspoon red-pepper flakes
In a medium stockpot over high heat, bring seasoning, water, Old Bay, beer, and lemon to a rapid boil.
Lower heat slightly (if you are cooking over a campfire, move to indirect heat) but continue boiling for at least
5 minutes to infuse the water with herbs and spices. (You will smell them.)
Add the corn, potatoes, and onion and simmer for 15 minutes, or until the potatoes are fork tender.
Add the shrimp to the spice-infused boiling water and cook until just tender, about 3 minutes. Using a
slotted spoon, remove shrimp and use whatever method is available to cool them down and stop the cooking
process. Use a large strainer to scoop all of the ingredients from the broth and serve in a large bowl or
directly from a newspaper-lined table, with cocktail sauce on the side. Peel, eat, repeat.