U Peel Em Shrimp Recipes

U-PEEL EM SHRIMP

Steps:

• Cook the shrimp with the Old Bay seasoning, or salt if not available but be careful not to overcook.
• When done, drain shrimp and place in a platter and drizzle a good grade of extra virgin olive oil and juice of 1 lemon, sprinkle with oregano.
• This would be great with a greek salad and a crusty loaf of bread.

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.

NO FUSS PEEL N'EAT SHRIMP

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 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 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.

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.

JAMAICAN PEEL AND EAT SHRIMP

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.