Eastern Shore Peel N East Smoked 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.
EASTERN SHORE PEEL 'N' EAST SMOKED SHRIMP
From the cookbook "Smokin". This marinade is inspired by Old Bay seasoning-the favorite seasoning for crab or shrimp. If you prefer, forego the marinade and season the shrimp with Old Bay or your favorite seafood seasoning. This recipe is to be made using a stove top smoker.
Provided by TxGriffLover
Categories Stove Top
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spoon all the spices into a large resealable plastic bag. Cover the bag with a kitchen.
- towel (so the spices don't tear the bag) and roll over the towel with a rolling pin, crushing.
- the seasonings lightly. Pat the shrimp dry, add them to the bag, and shake them around to
- coat them with the spices. Refrigerate 4 to 8 hours before smoking.
- Set up the smoker using the wood chips and smoke the shrimp until opaque at the center, about 20 minutes after closing the smoker lid, until they are cooked throughly and firm,.
- not springy, to the touch. Serve hot, warm or chilled.
Nutrition Facts : Calories 139.5, Fat 3.1, SaturatedFat 0.5, Cholesterol 172.8, Sodium 170.2, Carbohydrate 2.8, Fiber 0.8, Sugar 0.3, Protein 24.1
RESTAURANT STYLE PEEL AND EAT SHRIMP
When it comes to preparing legendary restaurant-style peel and eat shrimp you won't find a better recipe than mine. I also share my cocktail sauce recipe.
Provided by Chef Dennis Littley
Categories Appetizer
Number Of Ingredients 12
Steps:
- Use a 3- 4 quart saucepan to cook the shrimp. Fill the pan halfway with water then add the beer, Old Bay, pickling spice and the lemon halves with the juice squeezed into the water.
- Bring the water to a boil, then add the shrimp.
- Cook the shrimp for 2-4 minutes depending upon their size. I cooked my shrimp for 3 minutes and they were perfectly done.If the pan is overcrowded it could take longer. I usually let the water come back to a boil and let the shrimp cook for 1-2 minutes longer. A cooked shrimp should feel firm, not soft.
- When the shrimp have finished cooking, drain them into a colander and discard the lemon.If you enjoy eating peel and eat shrimp hot you can serve them before they cool. Peel and eat shrimp can also be served cool which will allow you to prepare them ahead of time.
- Serve with lemon slices and cocktail sauce
- Mix the ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce in a small bowl.Depending upon how spicy you like cocktail sauce adjust the amount of horseradish. Remember you can always add more.
- Chill until needed.
Nutrition Facts : Calories 196 kcal, Carbohydrate 14 g, Protein 25 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 1389 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving
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