Chilled Peel-and-Eat Shrimp With Dipping Sauces


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

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. 2. Place cooked shrimp in a glass bowl. Cover and chill 2 to 24 hours. Garnish, if desired; serve with sa...

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