Peel-n-Eat Shrimp

the delightful peel-n-eat

The low country boil – a truly epic event that just sings of early summer and lazy afternoons by the lake. I have wonderful memories of sipping sweet tea or lemonade, sitting in the shade anticipation of the meal to come growling in my belly.

Unfortunately, living in NYC, I don’t exactly have a large yard in which to boil a giant pot of shrimp, craw fish, potatoes and corn. I’m also lacking the giant red and white table-cloth covered picnic table on which to dump the contents. Instead of missing out on the amazing flavors. I make do. I could do a giant indoor pot of the same, but since I’m still pursuing my goal of shaping up this year, I decided to sub in cauliflower for the potatoes and greens for the corn.

It’s entirely possible to make your own crab boil seasoning from scratch, and if you have a great recipe, please use it here! However, I firmly believe that there are some things that have been perfected by professionals, and I just don’t mess with the best. Old Bay seasoning is one of those things.

Peel-n-Eat Shrimp

Serves 2-4

  • 1 lb raw shrimp, EZ Peel Shell-on if possible
  • 2 tbsp Old Bay seasoning
  • 1 c water
  • 1/2 c white vinegar

In a saucepan, combine Old Bay, water and white vinegar. Bring to a boil. Add shrimp, stirring gently. Cover and boil for approximately 3-5 minutes until shrimp is pink and curled into an open “C” shape. Drain and serve with the shells on.

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