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.
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 SPICED SHRIMP WITH CHIPOTLE REMOULADE
The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.
Provided by Melissa McClure
Categories Appetizer Quick & Easy Low Cal Shrimp Spice Party Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 13
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 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
JAMAICAN PEEL AND EAT SHRIMP
This traditionalJamaican dish gets its phenomenal heat from Scotch Bonnet peppers.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 5
Steps:
- Stir together all of the ingredients in a medium saucepan. Add 1 tablespoon water. Cover; cook over high heat, stirring occasionally, 5 minutes. Let cool slightly. Serve with an empty bowl for shells.
PEEL AND EAT SHRIMP WITH REMOULADE
Steps:
- Over medium-high heat, saute vegetables in oil in a large pot. When onions are translucent, add shrimp. Stir until shrimp are blue/pink (most of the shrimp are blue and some have turned pink). Cover pot, lower heat to medium and cook for 15 minutes--don't peak! Remove shrimp from pot with a slotted spoon. Pour cooking liquid into bowls to be used for dunking rustic bread. While shrimp is cooking, prepare remoulade by mixing all ingredients together. Divide into individual bowls and use for dipping shrimp.
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- Using small scissors, cut lengthwise down the back of each shrimp shell; remove and discard vein. (Do not remove shells.) Rinse shrimp with water, and pat dry. Stir together shrimp, 2 tablespoons oil, and 3/4 teaspoon salt in a bowl.
- Preheat grill to medium-high (400°F to 450°F). Place a large cast-iron skillet on grill grates. Cover grill; let skillet preheat 5 minutes. Uncover grill; add remaining 2 tablespoons oil to skillet. Add shrimp; cook, uncovered, turning occasionally, until shrimp begin to turn pink, 2 to 3 minutes. Add garlic and crushed red pepper; cook, stirring occasionally, until garlic is golden, shrimp are cooked through, and shrimp shells are beginning to crisp, 3 to 4 minutes.
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