Thursday, June 28, 2012

Recipe of the Week: Peel and Eat Shrimp


Peel and eat shrimp is "the" perfect summer meal!  I thought it would make a great lunch for 4th of July next week so I've been searching the Internet for recipes. 

Old Bay Seasoning is a blend of herbs and spices produced in the Chesapeake Bay area of Maryland.  Developed by German immigrant Gustav Brunn in the 1940s, the seasoning is still very popular to this day. At that time, crabs were so plentiful that bars in Maryland, offered them free and seasonings like Old Bay were created to encourage patrons to purchase more beverages.

Old Bay Seasoning is named after the Old Bay Line, a passenger ship line that plied the waters of the Chesapeake Bay from Baltimore to Norfolk, Virginia in the early 1900s. Gustav Brunn’s company became the Old Bay Company, producing crab seasonings in the unique yellow can container until the company was purchased by McCormick and Co. in 1990 (although McCormick continues to offer Old Bay in the classic yellow can).  In addition to seafood, Old Bay seasoning is also used on French fries, popcorn, fried chicken and corn on the cob.

Enjoy!
Stacy


Peel n' Eat Shrimp with Homemade Cocktail Sauce


Ingredients:
SHRIMP
2½ tablespoons Old Bay seasoning
3 tablespoons unsalted butter
1 cup beer
1 cup water
2 pounds extra large shrimp (26-30 per pound), shell split and deveined
COCKTAIL SAUCE

6 tablespoons ketchup
½ tablespoon prepared horseradish (best quality, such as Boar’s Head
1 tablespoon freshly squeezed lemon juice
Pinch cayenne pepper

Directions:
Shrimp
Combine Old Bay, butter, beer and water in a large pot and bring to a boil.
Add shrimp and turn heat down to medium. Cover and cook, stirring once, for 3-6 minutes or until shrimp are pink. Keep an eye on it; if you overcook the shrimp, they’ll be tough. Remove the shrimp with a slotted spoon and transfer to serving platter. Serve hot or cold with cocktail sauce.
Cocktail Sauce
Combine all ingredients in a small bowl. Taste and add more of any ingredient if desired.

Thanks to Once Upon a Chef for the recipe