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Peel and Eat Shrimp
Created by: Howcan Team
Ingredients
- 2 pounds of large shrimp, deveined and shell on
- 1/4 cup of Old Bay seasoning
- 1 lemon, cut into wedges
- 1/2 cup of cocktail sauce
- 1/4 cup of melted butter
Instructions
- In a large pot, bring 4 quarts of water to a boil.
- Add 1/4 cup of Old Bay seasoning to the boiling water.
- Carefully add 2 pounds of large shrimp to the pot and cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.
- Using a slotted spoon, remove the shrimp from the pot and transfer to a large bowl of ice water to stop the cooking process.
- Drain the shrimp and transfer to a serving platter.
- Serve the peel and eat shrimp with lemon wedges, cocktail sauce, and melted butter on the side for dipping.
Peel and eat shrimp, also known as "peel and eat prawns," is a popular seafood dish that has a rich history dating back to coastal regions around the world. This finger-licking dish involves shrimp that are boiled or steamed and then served with the shell on, allowing diners to peel the shrimp before devouring the succulent meat inside. Chefs and seafood enthusiasts often add their own twist to the dish by infusing the shrimp with a variety of flavors, such as garlic, lemon, and Cajun spices. In the southern United States, particularly in the Gulf Coast region, peel and eat shrimp is a beloved staple, often enjoyed with a side of tangy cocktail sauce. Today, the best versions of this dish can be found in renowned seafood restaurants along the coast, where fresh, plump shrimp are essential for achieving the perfect peel and eat experience. Whether it's a backyard boil or a high-end dining establishment, the key to mastering this dish lies in the quality of the shrimp and the flavorful seasoning that enhances the natural sweetness of the seafood. For those looking to switch things up, a popular alternative method for making peel and eat shrimp involves grilling the shrimp to impart a smoky flavor, adding a delightful twist to this classic dish.
15 min
4
200 calories
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