Peel And Eat Shrimp With Remoulade Recipes

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PEEL-AND-EAT PEPPER SHRIMP



Peel-and-Eat Pepper Shrimp image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup low-fat buttermilk
1/4 cup reduced-fat Greek yogurt, such as Fage 2 percent
2 tablespoons capers, chopped
1 teaspoon agave nectar
1 teaspoon grated lemon zest
1/8 teaspoon cayenne pepper
1/8 teaspoon kosher salt
1 pound large shell-on shrimp
2 tablespoons olive oil
1 tablespoon cracked black pepper
1 tablespoon pink peppercorns, cracked or chopped
1/4 teaspoon kosher salt
5 rosemary sprigs
Lemon wedges, for serving

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



No Fuss Peel n'Eat Shrimp image

Provided by Sunny Anderson

Categories     appetizer

Time 27m

Yield 4 to 6 as appetizer

Number Of Ingredients 13

1 pound large shell-on deveined shrimp
1 1/2 tablespoons vegetable oil
1 tablespoon seafood seasoning (recommended: Old Bay)
Remoulade Sauce, recipe follows
1 1/4 cups mayonnaise
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon hot paprika
1/2 teaspoon hot sauce (recommended: Frank's Red Hot)

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



Peel-and-Eat Spiced Shrimp with Chipotle Remoulade image

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

6 quarts water
1/2 cup coarse kosher salt
6 tablespoons whole black peppercorns
1/4 cup mustard seeds
2 tablespoons whole allspice
2 tablespoons whole cloves
2 tablespoons chopped fresh thyme
4 dried chiles de árbol
4 Turkish bay leaves
36 uncooked large shrimp, unpeeled
2 quarts ice cubes
Chipotle Remoulade
Ingredient info: Chiles de árbol are thin, red, very hot chiles available at supermarkets, specialty foods stores, and Latin markets.

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



Peel-and-Eat Shrimp image

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

2 pounds shell-on large shrimp, shells split up the back and shrimp deveined
2 teaspoons unsalted butter, melted
2 teaspoons Old Bay seasoning

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



Jamaican Peel and Eat Shrimp image

This traditionalJamaican dish gets its phenomenal heat from Scotch Bonnet peppers.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 5

1 pound small shrimp
1 1/2 tablespoons coarse salt
1 teaspoon rice wine vinegar
6 sprigs fresh thyme
3 Scotch Bonnet chiles, 2 whole, 1 seeded and sliced into rings

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



PEEL AND EAT SHRIMP WITH REMOULADE image

Categories     Shellfish

Yield 6-8 people

Number Of Ingredients 15

5-6 lb shrimp
1 cup vegetable oil
1 cup chopped green pepper
1 cup chopped celery
1 cup chopped onion
2 TBSP kosher salt
2 tsp cayenne
Remoulade:
3/4 cup mayonnaise
2 T ketchup
1 TBSP grated onion
1/4 tsp garlic powder
1 TBSP parsley flakes
1 tsp Worcestershire sauce
2 TBSP prepared horseradish

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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