Mix vinegar, water and Old Bay Seasoning in medium saucepan. Bring to boil on medium heat. Gently stir in shrimp; cover.
Steam 2 to 3 minutes or just until shrimp turn pink. Drain well.
Serve immediately or refrigerate until ready to serve. Serve with cocktail sauce.
Bring 3 quarts water and 1/4 cup Old Bay seasoning to boil in a large pot; add in shrimp; cook, stirring occasionally, for 2 minutes or until shrimp turn pink; drain.
Pour shrimp into a 13x9 inch pan to cool.
Peel shrimp and devein; chop shrimp.
In a bowl, stir the celery and next 5 ingredients together; stir in shrimp.
Cover and chill 2 or more hours.
Serve on lettuce leaves with assorted crackers.
In an 8-quart stock pot, bring Old Bay, salt, water and beer to a boil.
Add potatoes and onions; cook over high heat for 8 minutes.
Add smoked sausage; continue to cook on high for 5 minutes.
Add corn to pot; continue to boil for 7 minutes.
Add shrimp in shells, cook for 4 minutes.
Drain cookin liquid; pour contents of pot into several large bowl or shallow pails.
Sprinkle with additional Old Bay.
Let cream cheese soften.
Chop shrimp.
Mix cream cheese, sour cream, mayonnaise, lemon juice and shrimp.
Add Old Bay to taste; more or less than the above amount.
Spread mixture in square baking dish.
Top with cheese.
Bake at 325 for 20-25 minutes.
In a large bowl, stir together ketchup, lime juice and hot pepper sauce.
Add shrimp, tomato, onion and cilantro. Toss gently to coat.
Cover and chill for 2 to 4 hours.
Just before serving, add avacados and toss to coat. Garnish with lime wedges.
Note: To make individual servings, run a lime wedge around rims of 4 cocktail glasses.
Dip rims in Old Bay seasoning and add shrimp cocktail. Garnish with cilantro.
Fill a large Dutch oven halfway with water.
Add 1/4 cup Old Bay seasoning.
Bring to a boil
Add potatoes; return to a boil and cook 10 minutes.
Add sausage and corn; resume boil and cook 10 minutes or until potatoes are tender.
Add shrimp; cook 3 to 5 minutes or until they turn pink.
Remove with slotted spoon. Serve with more Old Bay and cocktail sauce.
Yields 12 servings.
br>Add herbs, garlic and Old Bay.
Bring to a boil
Place cleaned shrimp into a bowl with brine
Chop lemon into quarters and place it into a pot of boiling water.
Let the water boil until the lemon breaks up well.
Now add your Old Bay.
In the same pot, put your cleaned shrimp in. Let them cook about 3 to 4 minutes until they are pink in color. Remove shrimp from water.
Chill in the refrigerator and serve with cocktail sauce.
Cream together cream cheese and cocktail sauce in a medium bowl until smooth. Add mayonnaise, onion, Old Bay Seasoning, celery and dill.
Drain and rinse shrimp. Stir into cream cheese mixture. Cover and chill (I make it the night before or in the morning so that the flavors blend).
Dip rim of cocktail glass in lime juice and then in Old Bay seasoning. Set aside.
Mix V-8, lime juice, worcestershire sauce, tabasco, horseradish, and seasonings together in large pitcher. Stir in chilled vodka.
Add ice to rimmed glasses and pour blood Mary mix over. Garnish with lime slices, olives, and/or celery sticks.
Pour all ingredients (except shrimp) into a large saucepan. Make
Mix all ingredients in medium bowl until well blended. Cover.
Refrigerate until ready to serve.
Serve with shrimp cocktail or fried shrimp.
Bring 4 quarts water and first 7 ingredients to a boil in a 12-quart stockpot.
Add potatoes; simmer 15 minutes.
Add corn and sausage; simmer 8 minutes.
Add shrimp, cover, and turn off heat.
Let shrimp sit 10 to 15 minutes to absorb flavor.
Drain liquid, and spread shrimp boil out on a newspaper-covered table.
Serve with baguette slices, lemon wedges, melted butter, and Old Bay seasoning.
Add the shrimp and sprinkle with 1/2 tablespoon of Old Bay. Cook
Combine Old Bay seasoning with spices, olive oil, and lemon juice.
Add shrimp; turn to coat throughly. Refrigerate 15 minutes.
Heat large non-stick skillet over medium heat.
Cook and stir shrimp mixture 3-5 minutes or until shrimp turn pink and curl up.
Serve over pasta.
Cook shrimp: In a medium saucepan, bring 1 cup water to boil. Add unpeeled shrimp. Cover. Cook about 5 minutes or until shrimp are pink. Drain. Cool shrimp. Remove shells and devein.
In a large bowl, mix first 4 ingredients. Add shrimp. Toss to coat, then cover.
Refrigerate 30 minutes or until ready to serve.
Stir before serving on a bed of lettuce or in a croissant/sandwich roll.
Thaw fish enough to cut into cubes.
In large saucepan, melt butter and add vegetbles; cook until onions are transparent.
Blend in flour, salt and Old Bay Seasoning.
Cook for 1 minute, stirring constantly.
Add Chicken broth and milk and cook over medium heat for 25 minutes.
Add haddock, shrimp and crab meat and cook for an additional 10 minutes.
Add cheese and cook until cheese is melted. Serve hot.
Old Bay(tm) Seasoning, fresh basil and 2 tablespoons of water. (Recipe can
Spray casserole dish with Pam or use broiler pan.
Wash chicken breasts and skin.
Sprinkle Old Bay on both sides good. Put in dish sprayed with Pam.
Bake at 350\u00b0 or 400\u00b0 until done.