Whenever I visit my friends in Annapolis, I can’t wait to dig into a big pile of Maryland-style peel & eat shrimp. The key, of course, is Old Bay Seasoning – the holy grail of spices for making peel & eat shrimp, crabs, and such. Recipes don’t get much simpler than this one: just boil the shrimp briefly in a pot with beer, water, spices and butter and then enjoy them either warm or chilled, with cold beer and plenty of napkins or paper towels. This recipe is for making 1 pound of shrimp. You can easily double or triple the recipe to suit your needs and the number of guests. Figure on about a half-pound (minimum) per person.
Ingredients:
- 1/2 cup beer
- 1/2 cup water
- 2 Tbsp Old Bay Seasoning
- 2 Tbsp butter
- 1 lb. shrimp, shell-on and deveined (I prefer to use large or jumbo shrimp; smaller shrimp will cook faster)
- 1-2 Tbsp minced Italian parsley
Method
- Place the beer, water, Old Bay, and butter into a pot large enough to hold the shrimp and bring to a boil.
- Dump the shrimp into the pot of boiling broth, reduce the heat to medium, cover and cook for 2-3 minutes, depending on the size of the shrimp.
- Stir the shrimp, cover again, and continue to cook until pink and cooked through, another 2-3 minutes. Try not to overcook the shrimp; overcooking makes them tough and chewy.
- Drain the shrimp well and serve on a platter with seafood sauce (optional) and lots of napkins. Garnish with minced parsley.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
