Peel and Eat Shrimp Recipe
This recipe works great Jumbo shrimp, the fresher the shrimp the better
3 pounds fresh jumbo shrimp
3 gallons water
6 table spoon old bay
6 table spoon tony chachere’s creole seasoning
4 fresh lemons
Using an outdoor propane burner with stock pot and drain basket bring water to a rolling boil. Add seasoning and quartered lemons. Place heads off shrimp into boiling water until they turn pink. Immediately remove and rinse with cold water to stop the shrimp from further cooking. Serve and eat immediately.
This entry was posted on Friday, September 21st, 2012 at 10:27 pm and is filed under Fish Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.