Peel n Eat Shrimp - A Great Summer Recipe

A few weeks’ back– ok ok, months - Brent’s mother had a get together at her house for the family. She was having a good ol’ southern fish fry and I decided to make some peel n’ eat shrimp to share while we all waited for Brent to fry up pounds and pounds of tilapia, catfish, and grouper.

I’ve wanted to make peel n’ eat shrimp at home since October when Brent and I took a short getaway to Orlando and we had some pretty great ones at Jimmy Buffett’s MargaritaVille at City Walk. Normally I don’t eat “messy” things like this in public, but they turned out to be a perfect midday snack as we took a break in between the two parks.

Old Bay Peel n’ Eat Shrimp
*Serves 10-12 as an appetizer
(printable recipe)

What you’ll need:
- 4 lbs 31-40 uncooked shrimp, shell on and deveined
- 2 cups light beer
- 1 tablespoon crab boil
- 1/3 cup old bay seasoning
- extra old bay for sprinkling if desired – I used about 2 tablespoons
How to do it:

1- Make sure your shrimp are properly deveined and clean but the shells still on. In a large pot add beer, crab boil, and old bay. Fill pot 2/3 full with water and bring to a boil.

2- Once pot is boiling add shrimp and cook for 2-3 minutes or until shrimp is just pink in color. Remove from heat and drain.

3- Allow shrimp to cool and sprinkle with extra seasoning if you like. Chill shrimp for at least an hour before serving.

Thoughts: These are perfect for a summer get together – preferably an outside one! Keep them well iced and a garbage bowl near for the shells. People can dig in, peel, and enjoy. Pair them with the cocktail sauce recipe below or whichever brand you prefer.

Cocktail Sauce
*Makes approx 1.5 cups
(printable recipe)

I adapted this recipe from Ina Garten.

What you’ll need:
- ¾ cup Heinz chili sauce
- ¾ cup ketchup
- 3.5 teaspoons prepared horseradish*
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Cholula sauce or any hot sauce
* More or less adapted to your taste

How to do it:

- Mix all ingredients together and chill in the fridge for at least 30 minutes.

Thoughts: I loved this recipe. Store bought cocktail sauces can be hit or miss so I wanted to make my own. It had just enough kick and wasn’t too sweet or ketchup-y. If you have a favorite brand feel free to use that instead.

Shrimp recipe adapted from: Old Bay

Cocktail recipe adapted from: Ina Garten