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Peel and Eat Shrimp Recipe

peel & eat dockside shrimp ~

Y’all loved Bluwaterguy’s chili last week, so today I’m sharing his recipe for Peel & Eat Dockside Shrimp. 🙂 This is quick and easy, and it starts with Old Bay Seasoning. Oh and he makes the cocktail sauce too!

Peel and Eat Shrimp Recipe

We serve these as peel and eat shrimp with shells and tails, though you could remove both for cooking if you prefer. I do find the shells add flavor to the cooking, and we both grew up peeling and eating shrimp, so that’s how we roll.

I call them “dockside shrimp” because they remind me of the ones we used to buy and cook right off the boats in south Florida and the South Carolina lowcountry. These are great served warm, straight from the cooking pan, or you can cook and chill for serving. Delicious either way!

Peel and Eat Shrimp Recipe

The cocktail sauce is super easy and has a great fresh taste. We always have these ingredients on hand, so it’s quick to mix up ~~~

Dockside Cocktail Sauce (individual servings)
3 teaspoons ketchup
1 teaspoon creamy horseradish
squeeze of lemon quarter wedge (roughly 1/2 teaspoon)
For each serving – mix ingredients together as individual servings or increase as needed for a larger bowl

Peel and Eat Shrimp Recipe

Bluwaterguy has quite a few fun cast iron bottle openers collected from our trips. I think the red crab is one of his favorites. All we need to go along with the shrimp is some fresh coleslaw and really good garlic bread. Oh, and beer of course. The recipe specifics are down below.

If you want to have a coastal moment, I recommend throwing some crustaceans in a pan, getting out a stack of napkins and cracking open your favorite bottled brew. Flip-flops and faded t-shirts are optional, but strongly encouraged. 🙂 Cheers y’all ~~~

Bluwatergal signature 3

Peel and Eat Shrimp Recipe

Peel and Eat Shrimp Recipe

Peel and Eat Dockside Shrimp
1 lb medium shrimp (cleaned and deveined, with tails and shells)
2 tablespoons Old Bay Seasoning
1 teaspoon Shrimp & Crab Boil (we use Penzey’s, but remove the cloves)
1 good pinch red pepper flakes
1/4 cup cider vinegar
3/4 cup beer (amber ale or good malty beer)
(total liquid = 1 cup)

Add spices, vinegar and beer to a shallow pan or skillet, and bring to a slight boil. Add shrimp in a single layer and cook until just pink, Turning each shrimp once during the cooking. total cooking time 3-4 minutes. Don’t over cook! Remove from liquid to serve. Delicious warm, or chill until ready to serve. Enjoy!

Peel and Eat Shrimp Recipe

Peel and Eat Shrimp Recipe

Dockside Cocktail Sauce (individual servings)
3 teaspoons ketchup
1 teaspoon creamy horseradish
squeeze of lemon quarter wedge (roughly 1/2 teaspoon)
For each serving – mix ingredients together as individual servings or increase as needed for a larger bowl

Comments Collage 4

 

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bluwaterlife ~ eat

Comments

  1. Lisa says

    January 31, 2015 at 11:32 am

    Bobbi, this shrimp looks delicious!!! we love shrimp so to find a new way to make it is always awesome, and the cocktail sauce YUM YUM. can’t wait to try it, xo Lisa

    • Bluwatergal says

      February 1, 2015 at 11:12 am

      These are so easy Lisa, and ready in minutes. Make sure to have plenty of napkins and lemons 🙂 Hope you like them! Bwg ~~~

  2. Jean Wheeler says

    February 1, 2015 at 10:42 am

    Bobbi, I have never bought fresh shrimp. Can I buy the shrimp peeled and deveined? I thought your shrimp looked delicious and want to try them, but am just nervous about getting shrimps with the veins in them (can’t stand them that way!!).

    Hope to see you soon!

    • Bluwatergal says

      February 1, 2015 at 11:35 am

      Hi Jean! No problem girlfriend 🙂 The Dockside Shrimp recipe works equally well with the “previously frozen” (defrosted) shrimp or the truly fresh (never frozen) ones. The “previously frozen” (defrosted) shrimp at the seafood counter in Publix are great and are available with or without peels, and already deveined in both cases. Just ask at the seafood counter and they will be happy to fix you up! If you buy truly fresh (never frozen) shrimp from a seafood counter, most times you can get them however you want them prepped – with or without shells or tails, and deveined ~ just let the counter person know want you want. This recipe is really easy, and if you get the shrimp prepped at the counter, all you do is put the spices and liquid in the pan, get it hot and add the shrimps ~ ready in minutes, I promise! Hope you give it a try and let me know how it turns out. Hope to see you soon too! Bwg ~~~

  3. Coco says

    February 2, 2015 at 7:02 am

    As a Florida girl I can really appreciate this recipe Bobbi! Those peel and eat shrimp look amazing. I will definitely be taking these to my next party. Something like this should be shared 🙂

    • Bluwatergal says

      February 2, 2015 at 7:21 am

      Thanks so much and I hope you enjoy them CoCo! Bring extra napkins 🙂 Bwg ~~~

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Headshot 4Hello! I’m Bluwatergal here in blogland ~ Bobbi most everywhere else.Living on dry land, but always headed towards water. Writing about travel adventures, cocktails and fun ~ and making things look good along the way. Everything is better with some sun, rum and a splash of blu! Cheers y’all ~~~

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