PEEL AND EAT BBQ SHRIMP
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 34m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together the paprika, ancho powder, brown sugar, cumin, garlic, canola oil, salt and pepper in a small bowl.
- Place the shrimp in a large bowl, add the spice rub and stir well to coat each shrimp.
- Heat your grill to high.
- Skewer 1/2 the shrimp and place on a grill pan to cook until just cooked through, 3 to 4 minutes. Stir in half of the green onions and transfer to a large platter or turnout onto brown paper bags. Wipe out the pan with paper towels, and repeat with the remaining ingredients.
SHRIMP BOIL
This classic shrimp boil contains fresh shrimp, potatoes, corn and sausage, all boiled in a flavorful broth. An complete meal in one pot that's perfect for feeding a crowd!
Provided by Sara Welch
Categories Main
Time 30m
Number Of Ingredients 10
Steps:
- Cut 2 of the lemons into quarters. Cut the remaining lemon into wedges and reserve the wedges for later use.
- Fill a large pot with 12-14 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
- Add the potatoes to the pot and cook for 10-12 minutes or until just tender. Add the corn and sausage and cook for another 3-4 minutes.
- Add the shrimp to the pot and cook for 2-3 minutes or until pink and opaque.
- Drain the shrimp mixture from the pot, reserving 1 cup of the broth.
- Melt the butter and whisk it into the reserved broth. Pour the broth over the shrimp mixture.
- Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve.
Nutrition Facts : Calories 479 kcal, Carbohydrate 36 g, Protein 45 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 450 mg, Sodium 1892 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
PEEL-AND-EAT SHRIMP
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
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
RESTAURANT STYLE PEEL AND EAT SHRIMP
When it comes to preparing legendary restaurant-style peel and eat shrimp you won't find a better recipe than mine. I also share my cocktail sauce recipe.
Provided by Chef Dennis Littley
Categories Appetizer
Number Of Ingredients 12
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.
Nutrition Facts : Calories 196 kcal, Carbohydrate 14 g, Protein 25 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 1389 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
NO FUSS PEEL N'EAT SHRIMP
Provided by Sunny Anderson
Categories appetizer
Time 27m
Yield 4 to 6 as appetizer
Number Of Ingredients 13
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 HOT PEPPER SHRIMP
a seriously hot dish to be washed down with ice cold beer! normally made in jamaica with river crayfish, a terrific appetizer
Provided by MarraMamba
Categories Crawfish
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
SHRIMP BOIL (PEEL AND EAT SHRIMP)
The best Peel and Eat Shrimp I've ever had! We served 10 plus lbs at our Halloween party this year and they were easy for me to cook while entertaining! They are great hot or cold depending on how you prefer them. The size of the shrimp isn't too important, just that they are still in the shell. It is very important for the flavor. I was lucky to find a store where I live that sells shell on but deveined shrimp! Cooking time depends on the size of the shrimp. I use medium size shrimp
Provided by SLW81
Categories Very Low Carbs
Time 40m
Yield 24-36 shrimp
Number Of Ingredients 14
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
This popular finger food is quick and easy to make just before your event. The crab boil seasoning boosts the flavor of the cooked shrimp. Serve cooled with lemon wedges and cocktail sauce.
Provided by Paula Deen
Time 5m
Yield 5
Number Of Ingredients 4
Steps:
- Add 8 cups water and crab boil seasoning to a large pot. Bring to a boil and stir in shrimp. Remove from heat, cover, and let stand for 15 minutes, until the shrimp turn pink. Drain and serve with lemon wedges and cocktail sauce.
SPICY PEEL AND EAT PEPPER SHRIMP
This delicious spicy peel and eat shrimp is a Caribbean twist on classic poached shrimp cocktail. Shrimp are cooked in chilip pepper infused coconut water.
Provided by Marwin Brown
Categories Appetizer
Number Of Ingredients 11
Steps:
- Heat peppers in pan for 20-30 seconds.
- Add all remaining ingredients except for the shrimp. Bring everything to a boil, reduce, and simmer 10 minutes to allow the ingredients to infuse the coconut water with so much flavor.
- Add shrimp, bring to a boil then remove pan from heat. Let shrimp stand undisturbed for 20 minutes.
- Peel and eat your delicious shrimp.
Nutrition Facts : Calories 164 kcal, Carbohydrate 35 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Sodium 4010 mg, Fiber 9 g, Sugar 16 g, UnsaturatedFat 2 g, ServingSize 1 serving
PEEL-AND-EAT BOILED SHRIMP WITH COCKTAIL SAUCE
Simmered in beer and Old Bay, these Maryland-style peel n' eat boiled shrimp are easy to make and fun to eat.
Provided by Jennifer Segal
Categories Appetizers
Time 20m
Yield 4 to 6
Number Of Ingredients 9
Steps:
- Combine the Old Bay, butter, beer, and water in a large pot and bring to a boil. Add the shrimp, turn the heat down to medium, and cover the pot with a lid. Cook, stirring once, for 3 to 6 minutes, or until the shrimp are pink and just cooked through. Using a slotted spoon, remove the shrimp from the broth and transfer to a serving platter. Serve hot or cold with cocktail sauce.
- In a small bowl, whisk together the ketchup, horseradish, lemon juice, and cayenne pepper. Taste and adjust seasoning, if necessary.
- Note: Prepared horseradish can be found in the refrigerator aisle at your supermarket.
Nutrition Facts : Calories 199, Fat 7 g, Carbohydrate 9 g, Protein 21 g, SaturatedFat 4 g, Sugar 4 g, Fiber 0 g, Sodium 1020 mg, Cholesterol 206 mg
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- Bring a large pot of water with aromatics, if using, to a boil. (TIP: About 2qt/2L of water is enough for 1-2lbs of shrimp.)
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- Place the beer, water, garlic, onion, carrots, celery and 1/2 of the old bay seasoning in a large pot. Cover, bring to a boil. Uncover and boil for 30 minutes.
- Add the shrimp to the pot and cook until the shrimp are just done 2-5 minutes. You know shrimp are ready when they slightly curl and the flesh is bright white and the shells will be pink. Drain. Discard cooking liquid and vegetables.
- If serving warm, toss in the melted butter and remaining 2 teaspoons old bay. If serving cold, toss in the remaining 2 teaspoons old bay, lay shrimp out onto a sheet tray in a single layer, refrigerate for 5 hours or until temperature you desire.
- Mix ingredients together until combined. Cover with plastic wrap and refrigerate until ready to serve.
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5/5 (17)Total Time 15 minsCategory Cooking With BeerCalories 333 per serving
- Add the onion, lemon and lime wedges, bay leaf, mustard seed and 1 tbsp of the seasoning to the liquid and bring to simmer.
- Drain the shrimp and discard the boiling liquid. Generously dust the drained shrimp with more seasoning.
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Reviews 15Category AppetizersCuisine AmericanTotal Time 13 mins
- In a large stock pot, combine beer, water, onion, celery, red pepper flakes, bay leaf, fennel seeds, salt, pepper, and garlic cloves. Bring to a boil over high heat.
- While coming to a boil, prepare an ice bath (water and ice) in a large bowl near the sink. Also put colander in sink.
- When beer mixture comes to a rolling boil, add in shrimp. Stir once and cook, for 1-3 minutes or until pink and opaque. They will cook very quickly, do not walk away!
- Once cooked, remove from heat, and strain in colander. Pick shrimp out and drop into ice bath to stop cooking.
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5/5 Total Time 25 minsServings 6
- In a large bowl, mix the paprika with the ancho chile powder, brown sugar, cumin, salt, pepper and garlic. Add the shrimp and toss to coat in the spices.
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