Peel-and-Eat Shrimp With Dipping Sauces

Set up a serving area for the shrimp and sauces on your kitchen island or breakfast table, and let everyone help themselves. To shortcut prep, ask your seafood monger to steam shrimp for you.

Recipe by Southern Living December 2008

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Credit: Jennifer Davick; Styling: Melanie Clarke

Recipe Summary

prep:

10 mins

cook:

5 mins

stand:

20 mins

total:

35 mins

Yield:

Makes 12 servings

Ingredients

¼ cup Old Bay seasoning
3 pounds unpeeled, large raw shrimp (26/30 count)
Garnishes: lemon slices and wedges, fresh parsley sprigs
Tangy Garlic Tartar Sauce
Smoky Rémoulade Sauce
Spicy Cocktail Sauce

Directions

Step 1
Combine 9 cups water and Old Bay seasoning in a Dutch oven. Bring to a boil; add shrimp. Cover, remove from heat, and let stand 15 to 20 minutes or just until shrimp turn pink. Drain well; garnish, if desired. Serve immediately with sauces.

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Step 2
Chilled Peel-and-Eat Shrimp With Dipping Sauces: Prepare recipe as directed. Place cooked shrimp in a glass bowl. Cover and chill 2 to 24 hours. Serve with sauces. Prep: 10 min., Cook: 5 min., Chill: 2 hr.

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Peel-and-Eat Shrimp With Dipping Sauces

Gallery

Recipe Summary

Ingredients

Directions

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