Best 9 Peel And Eat Shrimp Recipes

PEEL-AND-EAT SHRIMP

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.

INSTANT POT® PEEL-AND-EAT SHRIMP

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.

PEEL-AND-EAT SPICED SHRIMP WITH CHIPOTLE REMOULADE

Steps:

• Combine 6 quarts water and next 8 ingredients in large pot. Bring brine to rolling boil, stirring until salt dissolves. Turn off heat. Cover; let stand 5 minutes.
• Return brine to boil. Add shrimp; boil 3 minutes. Pour off most of brine, leaving enough to cover shrimp. Mix in ice; let cool 10 minutes. Arrange shrimp in large bowl. Serve shrimp with Chipotle Remoulade .
• What to drink:
• Champagne is a great pairing for this entire menu. One to try: the fruity, toasty Philippe Gonet NV Brut Reserve Champagne (France, $30).

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.

PEEL-AND-EAT PEPPER SHRIMP

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.

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 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.

TAILGATE PEEL-AND-EAT SHRIMP WITH TEXAS TEQUILA-MAYO DIP

Steps:

• Bring water, crab boil, lemon, celery and liquid smoke to a boil. Simmer for five minutes and add shrimp. Return mixture to a boil and simmer shrimp until opaque, approximately 4-5 minutes. Immediately remove pan from the stove and leave the shrimp in the water for 5 minutes to absorb more flavor. Drain, cool slightly. Make dipping sauce and serve with shrimp.
• Combine all ingredients in a bowl and whisk to combine well. Chill if not using immediately.

GRILLED PEEL-AND-EAT SHRIMP

Steps:

• Mash garlic with mortar and pestle and combine with salt Mix garlic with olive oil, vinegar, paprika and allow shrimp to marinate for 1-3 hours in the refrigerator. In final 10 minutes, squeeze juice of lemon and add parsely. Grill for 5-7 minutes or until pink and charred.