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Peel and Eat Shrimp
Peel and Eat Shrimp pictures (1 of 5)

Every summer, I make sure that I go to the beach as much as I can and dine in at the many seafood restaurants or seafood shacks along the beach. Some of my favorite places to eat are the fun and casual seafood restaurants at Newport Beach, Huntington Beach, and Redondo Beach. Even though the restaurants here are not  quite a “shack” like the ones in New England,  they serve pretty decent seafood and shellfish that basically scream summer. My favorite dishes are steamer clams, crab cakes, and peel and eat shrimp. Nothing delights me better than having a meal of fresh seafood, sipping down cold drinks, and have fun conversations with my company while soaking up the sun and warmth.

Peel and Eat Shrimp

Last year, when my eldest sister came to visit, I took her to one of the seafood restaurants at Santa Monica. I ordered a big bucket of peel and eat shrimp, and we just sat there, peeling and eating. The experience was uniquely American to my eldest sister and she really enjoyed the food. The memory from last summer prompted me to share this peel and eat shrimp recipe, which I plan to make for my guests when I have my summer party next weekend. It’s going to be fun, and I know everyone could always have some peel and eat shrimp, cold beer, and great conversations during summertime. So lay out the brown paper, fill the buckets with the sea bounty, and dig in. Enjoy and don’t forget to check out my summer recipes!

Peel and Eat Shrimp


Peel and Eat Shrimp

Adapted from: Once Upon A Chef


1 lb shrimp, shell-on and deveined
1 tablespoon Old Bay Seasoning
2 tablespoons unsalted butter
Scant 1/4 cup beer
1 tablespoon chopped Italian parsley leaves


Defrost the shrimp and rinse thoroughly with cold water. Drain the water, pat dry with paper towels, and set aside.

Heat up a skillet with the butter. As soon as the butter melts, transfer the shrimp into the skillet and toss around. Add the Old Bay Seasoning and stir to combine well with the shrimp. Add in the beer and cover the skillet with its lid. Let cook for about 5 minutes or until the shrimp is cooked. Add the parsley leaves, dish out and serve immediately.

Cook’s Notes:
  1. You can find these frozen, split and deveined shrimp at supermarket so you don’t have to devein the shrimp yourself.
  2. For the best result, choose a lighter tasting beer which is less bitter.
  3. Don’t discard and waste the beer broth. Sop it up with bread.

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