Peel 'n Eat Shrimp

Summer’s over, and what better way to say goodbye than with some peel  ‘n eat shrimp?  Just like the season:   it’s unpretentious, laid back, and easy.  And the recipe can easily be doubled (or tripled!) depending on how many people you decide to share it with.

It’s a seasoned, spicy boil, so your fingers will be messy and your lips tingly by the time you’re done.  So, put some Coronas on ice, call your friends, and get cooking.  Before you know it the days will be shorter, the nights cooler, sweater weather will be upon us, and summer will be a distant memory.  This is the perfect way to hold on to it just a little bit longer 

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WHAT YOU WILL NEED:

crab and shrimp boil (I use BOTH McCormacks packets and Old Bay Seasoning)
   --you will need both for this recipe
2 lbs unpeeled shrimp (16/20 count), rinsed
4 lemons, sliced in half
1 large yellow onion, peeled and quartered
4 cloves garlic, peeled and smashed
1 teaspoon Cayenne Pepper
for dipping:  cocktail sauce or butter

Fill large pot with water and bring to rolling boil.  To water, add 2 packets McCormack shrimp boil, 1/4 cup Old Bay seasoning, garlic cloves, cayenne pepper, and onion.  Squeeze juice from 2 1/2 lemons into water and drop in.  Boil all, stirring occasionally, approx. 20 minutes.  Add shrimp.  Let boil approx. 4 or 5 minutes, or until shrimp turn pink (not too long, or they will be rubbery).

ingred added, now stir

Drain in colander.  Sprinkle with a little more Old Bay. 

Serve with cocktail sauce or warm drawn butter.  Cut the remainder of the lemons into 1/8ths and serve alongside.

The way we eat in my house, this recipe serves 2

NOTE:
This boil is spicy so I like to serve it with a cool tomato salad:
variety of tomatoes (here I used beefsteak and cherry), fresh mozzarella, fresh basil, drizzled with olive oil and balsamic vinegar. Sprinkle with course salt and fresh cracked pepper