This very flavorful recipe is meant to be cooked with the shell on so the flavors transfer to the shrimp as you peel them yourself.

Always choose wild shrimp.

‘Fresh’ shrimp are probably frozen that have been thawed. Be sure to double check with your fishmonger. If they are previously frozen, buy frozen and thaw them.

Bigger is not better in this case. Smaller shrimp cook more uniformly. Medium size is best. Do not overcook the shrimp, they quickly become mealy! They are done as soon as they become pink and curl. Get them off the heat as soon as possible.

Pair with ice cold beer or Bloody Caesars.

Don’t forget the napkins!

EQUIPMENT: 12″ cast iron skillet

Peel and Eat Shrimp

Recipe by Anna Stockel Cuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Ingredients

• 4 tablespoons extra virgin olive oil

• 1 tablespoon garlic, chopped, from a jar or tube

• 1 tablespoon ginger, chopped, from a tube

• 1 tablespoon lemongrass, chopped, from a tube

• 2 lbs medium wild shrimp, shell-on, rinsed and patted dry

• 2 tablespoons Old Bay

• 1 tablespoon fish sauce

• 1 Meyer lemon, juiced

• 4 Meyer lemons, cut into wedges

Directions

• Place cast iron skillet over high heat.
• Add olive oil and heat until it shimmers.
• Add garlic, ginger, and lemongrass. Cook briefly until fragrant, stirring constantly.
• Immediately add shrimp and Old Bay. Cook, stirring constantly, until shrimp are pink and curled, about 2 – 3 minutes.
• Add fish sauce and lemon juice, toss to coat, and transfer to a platter.
• Add lemon wedges and sear on both sides. Add to platter.
• Serve immediately*, with cocktail sauce if desired.

Notes

• *If not serving immediately, it is critical to remove them from heat early and cool them down as fast as possible to stop them from continuing to cook.