Peel And Eat Shrimp With Remoulade Food

PEEL-AND-EAT PEPPER SHRIMP

Peel-and-Eat Pepper Shrimp image

Provided by Giada De Laurentiis

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/4 cup low-fat buttermilk
1/4 cup reduced-fat Greek yogurt, such as Fage 2 percent
2 tablespoons capers, chopped
1 teaspoon agave nectar
1 teaspoon grated lemon zest
1/8 teaspoon cayenne pepper
1/8 teaspoon kosher salt
1 pound large shell-on shrimp
2 tablespoons olive oil
1 tablespoon cracked black pepper
1 tablespoon pink peppercorns, cracked or chopped
1/4 teaspoon kosher salt
5 rosemary sprigs
Lemon wedges, for serving

Steps:

Preheat the oven to 500 degrees F.
For the dipping sauce: In a small bowl, whisk together the buttermilk, yogurt, capers, agave, lemon zest, cayenne and salt. Set aside to let the flavors marry.
For the shrimp: In a medium bowl, mix together the shrimp, olive oil, black pepper, pink pepper and salt. Toss well to coat. Spread the rosemary sprigs on a rimmed baking sheet and pour the shrimp on top. Bake until the shrimp are pink and opaque throughout, 8 minutes.
Serve the shrimp alongside the dipping sauce, with lemon wedges and a separate bowl for the shells.

NO FUSS PEEL N'EAT SHRIMP

No Fuss Peel n'Eat Shrimp image

Provided by Sunny Anderson

Categories appetizer

Time 27m

Yield 4 to 6 as appetizer

Number Of Ingredients 13

Ingredients

1 pound large shell-on deveined shrimp
1 1/2 tablespoons vegetable oil
1 tablespoon seafood seasoning (recommended: Old Bay)
Remoulade Sauce, recipe follows
1 1/4 cups mayonnaise
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce (recommended: Frank's Red Hot)

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.

PEEL-AND-EAT SHRIMP

Peel-and-Eat Shrimp image

This shrimp appetizer couldn't be easier to make. Simply poach the shrimp in water, then tossed them with butter and Old Bay Seasoning, which provides the spark.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 3

Ingredients

2 pounds shell-on large shrimp, shells split up the back and shrimp deveined
2 teaspoons unsalted butter, melted
2 teaspoons Old Bay seasoning

Steps:

In a large pot of boiling salted water, cook shrimp until opaque throughout, 4 to 5 minutes. Drain and transfer to a bowl. Add butter and Old Bay seasoning and toss to coat. Serve warm or at room temperature.

Nutrition Facts : Calories 121 g, Fat 2 g, Protein 24 g, SaturatedFat 1 g

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