Best Shrimp Boil Peel And Eat Shrimp Recipes
PEEL-AND-EAT PEPPER SHRIMP
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
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
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.
INSTANT POT® PEEL-AND-EAT SHRIMP
Peel-and-eat shrimp is easy to do on the stovetop but even easier in your Instant Pot®. Not only do you not have to wait for the pot of water to boil, you also don't need a lot of liquid, which means way less seasoning is needed to flavor. Serve with crusty bread if desired.
Provided by Soup Loving Nicole
Categories Seafood Shellfish Shrimp
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Pour beer into a multi-functional pressure cooker (such as Instant Pot®). Stir in shrimp, butter, and seafood seasoning. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in parsley.
- Transfer shrimp to serving plates and serve with cocktail sauce for dipping.
Nutrition Facts : Calories 186.2 calories, Carbohydrate 6.4 g, Cholesterol 187.8 mg, Fat 7 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 3.9 g, Sodium 824.7 mg, Sugar 2.5 g
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