Peel And Eat Pepper Shrimp Food

PEEL-AND-EAT HOT PEPPER SHRIMP

Steps:

• Combine water, Scotch bonnet or habanero chiles, green onions, thyme, crushed garlic, salt, bay leaf, and allspice in heavy large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors. Add shrimp and bring to boil. Remove pan from heat; let stand until cooked through, about 20 minutes. Drain, discarding liquid. Transfer shrimp to bowl and serve warm or at room temperature, allowing diners to peel their own shrimp.

JAMAICAN PEPPER SHRIMP

Steps:

• Heat oil, garlic, salt and peppers in dutch oven over medium to medium high heat.
• Add shrimp and stir for 5 minutes.
• Sprinkle allspice into the mixture.
• Add vinegar and cook for an additional 5 minutes.
• Heap finished shrimp on a platter along with lemon wedges and/or your favorite dipping sauce -- and let everyone help themselves!

PEEL-AND-EAT HOT PEPPER SHRIMP

Steps:

• Combine water, Scotch bonnet or habanero chiles, green onions, thyme, crushed garlic, salt, bay leaf, and allspice in heavy large saucepan. Bring to boil. Reduce heat; cover and simmer 10 minutes to blend flavors.
• Add shrimp and bring to boil. Remove pan from heat; let stand until cooked through, about 20 minutes. Drain, discarding liquid. Transfer shrimp to bowl and serve warm or at room temperature, allowing diners to peel their own shrimp.

RESTAURANT STYLE PEEL AND EAT SHRIMP

Steps:

• Use a 3- 4 quart saucepan to cook the shrimp. Fill the pan halfway with water then add the beer, Old Bay, pickling spice and the lemon halves with the juice squeezed into the water.
• Bring the water to a boil, then add the shrimp.
• Cook the shrimp for 2-4 minutes depending upon their size. I cooked my shrimp for 3 minutes and they were perfectly done.If the pan is overcrowded it could take longer. I usually let the water come back to a boil and let the shrimp cook for 1-2 minutes longer. A cooked shrimp should feel firm, not soft.
• When the shrimp have finished cooking, drain them into a colander and discard the lemon.If you enjoy eating peel and eat shrimp hot you can serve them before they cool. Peel and eat shrimp can also be served cool which will allow you to prepare them ahead of time.
• Serve with lemon slices and cocktail sauce
• Mix the ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce in a small bowl.Depending upon how spicy you like cocktail sauce adjust the amount of horseradish. Remember you can always add more.
• Chill until needed.

NO FUSS PEEL N'EAT SHRIMP

Steps:

• Preheat oven to 350 degrees F.
• Toss shrimp evenly in oil and seasoning and bake on a sheet tray for 10 to 12 minutes, flipping halfway through. Serve with Spicy Remoulade sauce as dip.
• Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

SHRIMP BOIL (PEEL AND EAT SHRIMP)

Steps:

• Cut head of garlic in half & chop all veggies.
• Put everything in a large stock pot BUT shrimp.
• If using more than 1 lb of shrimp, double as needed. I've done 5 lbs in one huge pot.
• Boil for 15 to 20 minute.
• The stock will be too salty and to spicy.
• Add shrimp and depending on size cook on high 5 to 10 minute.
• Put a strainer into the sink.
• Remove pan from heat and dump into strainer, pick out shrimp and eat hot or cold.
• If you want to eat them cold then don't dump all the liquid. save about half and place shrimp, veggies and stock in a bowl and put in fridge till desired temperature.
• We prefer to eat warm.

PEEL-AND-EAT SHRIMP WITH SPICY CREOLE SAUCE

Steps:

• In a large bowl combine paprika, salt, pepper, garlic powder, oregano, onion powder, cayenne and thyme; mix to combine.
• Add in the unpeeled, uncooked shrimp and toss to coat.
• In a large skillet melt 4 tablespoons butter over medium heat.
• Add in Worcestershire sauce, lemon juice and garlic; saute until garlic is tender (about 2 minutes).
• Add in the seasoned shrimp and saute until opaque in the center (about 3 minutes).
• Add in remaining 4 tablespoon butter and stir until melted.
• Transfer the shrimp to a large bowl.
• Pour sauce from skillet over the shrimp and serve.

PEEL AND EAT SHRIMP

Steps:

• Add beer to a 10-quart stockpot; add in Old Bay.
• Squeeze the juice from the lemons into the pot, add the rinds, and stir to blend.
• Bring to a boil; add in shrimp.
• Cover the pot, return to a boil, and remove from the heat.
• Let shrimp sit in the beer for another 10 minutes.
• Drain shrimp and serve.
• **You can let shrimp cool, place in zip-lock plastic bags, and refrigerate for up to 24 hours before serving cold, if you desire.