Peel And Eat Shrimp Recipes
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.
INSTANT POT® PEEL-AND-EAT SHRIMP
Peel-and-eat shrimp is easy to do on the stovetop but even easier in your Instant Pot®. Not only do you not have to wait for the pot of water to boil, you also don't need a lot of liquid, which means way less seasoning is needed to flavor. Serve with crusty bread if desired.
Provided by Soup Loving Nicole
Categories Seafood Shellfish Shrimp
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Pour beer into a multi-functional pressure cooker (such as Instant Pot®). Stir in shrimp, butter, and seafood seasoning. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in parsley.
- Transfer shrimp to serving plates and serve with cocktail sauce for dipping.
Nutrition Facts : Calories 186.2 calories, Carbohydrate 6.4 g, Cholesterol 187.8 mg, Fat 7 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 3.9 g, Sodium 824.7 mg, Sugar 2.5 g
PEEL AND EAT SHRIMP
This popular finger food is quick and easy to make just before your event. The crab boil seasoning boosts the flavor of the cooked shrimp. Serve cooled with lemon wedges and cocktail sauce.
Provided by Paula Deen
Time 5m
Yield 5
Number Of Ingredients 4
Steps:
- Add 8 cups water and crab boil seasoning to a large pot. Bring to a boil and stir in shrimp. Remove from heat, cover, and let stand for 15 minutes, until the shrimp turn pink. Drain and serve with lemon wedges and cocktail sauce.
PEEL-AND-EAT HOT PEPPER SHRIMP
Provided by Virginia Burke
Categories Onion Appetizer Super Bowl Low Fat Low Cal Shrimp Hot Pepper Thyme Simmer Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 first-course servings
Number Of Ingredients 9
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
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
PEEL AND EAT SHRIMP
Peel and Eat Shrimp - the easiest shrimp recipe made with butter, beer and spices. Takes 10 mins to make and a staple for summertime.
Provided by Rasa Malaysia
Categories American Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Defrost the shrimp and rinse thoroughly with cold water. Drain the water, pat dry with paper towels, and set aside.
- Heat up a skillet with the butter. As soon as the butter melts, transfer the shrimp into the skillet and toss around. Add the Old Bay Seasoning and stir to combine well with the shrimp. Add in the beer and cover the skillet with its lid. Let cook for about 5 minutes or until the shrimp is cooked. Add the parsley leaves, dish out and serve immediately.
Nutrition Facts : Calories 334 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 601 milligrams cholesterol, Fat 14 grams fat, Protein 46 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 2 people, Sodium 1765 grams sodium, UnsaturatedFat 0 grams unsaturated fat
SPICY PEEL AND EAT PEPPER SHRIMP
This delicious spicy peel and eat shrimp is a Caribbean twist on classic poached shrimp cocktail. Shrimp are cooked in chilip pepper infused coconut water.
Provided by Marwin Brown
Categories Appetizer
Number Of Ingredients 11
Steps:
- Heat peppers in pan for 20-30 seconds.
- Add all remaining ingredients except for the shrimp. Bring everything to a boil, reduce, and simmer 10 minutes to allow the ingredients to infuse the coconut water with so much flavor.
- Add shrimp, bring to a boil then remove pan from heat. Let shrimp stand undisturbed for 20 minutes.
- Peel and eat your delicious shrimp.
Nutrition Facts : Calories 164 kcal, Carbohydrate 35 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Sodium 4010 mg, Fiber 9 g, Sugar 16 g, UnsaturatedFat 2 g, ServingSize 1 serving
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- Place shrimp in a mixing bowl and add half of the garlic, half of the cilantro, half of the green onions, half of the parsley flakes, half of the Italian seasoning, Lawry's Seasoned Salt, granulated garlic, onion powder, freshly ground black pepper and olive oil. Mix well with your hands making sure the shrimp are well coated. Let marinate for 20-30 minutes or refrigerate overnight.
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- Place the beer, water, garlic, onion, carrots, celery and 1/2 of the old bay seasoning in a large pot. Cover, bring to a boil. Uncover and boil for 30 minutes.
- Add the shrimp to the pot and cook until the shrimp are just done 2-5 minutes. You know shrimp are ready when they slightly curl and the flesh is bright white and the shells will be pink. Drain. Discard cooking liquid and vegetables.
- If serving warm, toss in the melted butter and remaining 2 teaspoons old bay. If serving cold, toss in the remaining 2 teaspoons old bay, lay shrimp out onto a sheet tray in a single layer, refrigerate for 5 hours or until temperature you desire.
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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.
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