Restaurant Style Peel And Eat Shrimp Recipes

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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 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

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