Friday, July 31, 2015

Peel and Eat Shrimp

Sounds fancy, huh?

Nah it's all good. Sometimes even I don't even realize how many good things are out there that are easier to make than my go-to recipes. This shrimp was the perfect appetizer, especially when they were fresh from the gulf. Lucky for us Louisvillians, we get some of the freshest seafood flown here daily. My go-to in Lou is Highland Fish Market. Any other places you have seen that have great seafood?

How to do it:
Can you boil water? Good, great first step! ;-)

This shrimp is a breeze then.

Recipe adapted from Southern Living

2.5 quarts (10  c) water
1/4 c old bay
3 lb shrimp (preferably deveined) with shell on

Bring water and old bay to a rolling boil in large stockpot or dutch oven. Add shrimp to pot, cover and take off heat for 12-15 minutes or until shrimp are pink. Sometimes takes sooner - you don't ever want to overcook shrimp!

Then drain, place in bowl with lemon slices and cover. Place in fridge until shrimp are cooled - or if you prefer them hot, they are ready for dipping in some cocktail sauce!

It is hard to wait for these to cool down, but so worth the wait in the end.

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