Here in the Deep South within spitting distance of the Gulf, boiling shrimp–like barbecue at higher latitudes–is a heated issue, not least because–like a barbecue–a shrimp boil is an occasion, and you’ll find at least two out of any given ten riff-raff in attendance with a better idea.
You’ll often see baskets of shrimp, potatoes, and other things lowered into seasoned water at a rolling boil, which makes an impressive spill on a picnic table, but in my experience, this procedure shrinks and toughen the meat. I recommend dropping raw shrimp (16-20 count) into lightly boiling seasoned water to cover and stirring and until the water comes back to a shimmer.
At that point, the meat is cooked through and ready to drain and serve. Potatoes and corn should be cooked separately.
