In a large pot, bring 1 quart of water to a boil.
Place shrimp in a steamer basket and place on top of the pot; cover. Do not submerge shrimp. Remove some water if necessary. Season the shrimp with Old Bay seasoning.
Steam shrimp until pink.
Eat by removing shells as you go and dipping in cocktail sauce.
Saute celery, onion, and green pepper in butter in a medium saucepan until soft. Blend in flour and salt; cook until bubbly.
Stir in tomatoes, shrimp, and Old Bay.
Bring to a boil and simmer, covered, for about 10 minutes.
Pour into a 2-quart casserole. Bake at 375\u00b0F for 25-30 minutes.
When serving, place rice on plate; spoon casserole over rice and top with cheese.
Wash
shrimp
in cold, running water.<
In a large pot pour in the beer, vinegar, salt, and lemon (sliced in half) and bring to a rapid boil.
Place a steamer rack in the bottom of the pot and cover with a layer of shrimp.
Sprinkle the Old Bay Seasoning over the layer and repeat until all of the shrimp are in the pot.
Cover tightly and let steam for 10 minutes until all of the shrimp have turned a bright red.
Remove the shrimp and allow to cool slightly.
aucepan large enough to hold shrimp, heat olive oil over medium
Combine Old Bay, salt and pepper in small bowl.
In a steamer, combine water and vinegar; bring to a boil and place a layer of shrimp.
Sprinkle generously with seasonings.
Repeat process for approximately 3 layers of shrimp.
Steam for 8 to 10 minutes. Stir gently; cover again until tender.
Peel and eat!
Serve with cocktail sauce and lemon wedges.
Heat butter and garlic in Dutch oven over medium heat until sizzling and fragrant, about 4 minutes.
Pour garlic butter into serving bowl and stir in lemon juice and hot sauce. Cover and keep warm.
Fit Dutch oven with steamer basket, add beer, and bring to boil over medium-high heat.
Sprinkle Old Bay Seasoning evenly over shrimp and transfer to steamer basket.
Cover and steam until shrimp are cooked through, 4 to 6 minutes.
Transfer to serving platter.
Serve with warm garlic butter for dipping.
Boil water and beer.
Place shrimp in a steamer basket and sprinkle Old Bay and salt to your taste.
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.
br>Add herbs, garlic and Old Bay.
Bring to a boil
Add the shrimp and sprinkle with 1/2 tablespoon of Old Bay. Cook
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.
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.
Heat 2 cups of water to boiling.
Add shrimp; and cook 1 to 2 minutes, or until tender.
Drain and rinse quickly under cold water until cooled.
Mix shrimp, dressing, Old Bay Seasoning, bay leaf in bowl.
Cover; refrigerate at least 2 hours.
Before serving put one shrimp on top of cracker, add fresh dill for garnish.
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.
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.
Over medium heat bring water to boil.
Add salt & whisk in grits.
Let grits cook for 5 minutes.
Mix in butter, milk, and cheese.
Cover and cook on low for 25-30 minutes.
Peel and devined shrimp.
Cover shrimp with Old Bay Seasoning.
In large skillet, melt butter.
Grated garlic into the melted butter.
Add cream, let sauce cook for 5 minutes.
Add shrimp, cook for 6-7 minutes or until shrimp is pink.
Top grits with shrimp.
Enjoy!
Boil shrimp in Old Bay seasoning until cooked.
Peel shrimp. Cook pasta according to package directions; drain and set aside. Melt butter in large skillet over medium-high heat; add minced shallot and basil.
Cook about 5 minutes, stirring constantly. Add shrimp, pasta and cheese.
Toss gently.
Yields 4 servings.
Boil shrimp. Use Old Bay seasoning in water to add additional flavor. 3-5 minutes in boiling water is usually plenty of time. Overcooking makes them tough. Set shrimp aside.
Boil 3 cups water. Add grits, reduce heat to medium=low and cover. Cook 5-7 minutes or until thickened, stirring occasionally. Remove from heat.
Add remaining ingredients to grits and stir to melt cheese.
Dish grits into individual bowls and top with shrimp.
Prepare peppers by making a \"T\" shaped cut on the side, starting just below the stem. (see photo).
Remove the seeds, core, and veins, leaving the stem intact.
Mince shrimp; add old bay, garlic, and cilantro.
Stuff peppers with shrimp.
Heat enough olive oil to cover the bottom of your pan, and add peppers turning to lightly saute.
Arrange peppers in pan shrimp side up, and drizzle with oyster sauce.
Cover and simmer until done through.