Old Bay Shrimp

Do you ever wonder why you thought it would be too much work to make something and then when you give it a try, you wonder why you thought that?  Whenever we go to our favorite beach bars, (and the list is long) we usually order peel and eat shrimp to enjoy with our first drink.  We know which places have the best, which for us means fresh as possible and spicy, rather than bland.

I went to the Farmer's Market on Saturday morning and was able to get some freshly caught gulf shrimp, so I decided to give this method a try and prepared a simple, but delicious meal of veggies and peel and eat shrimp.  This recipe is so easy, so quick and has that perfectly spicy kick we love.  The only change I would make, to kick up the flavor even more, is instead of vinegar for the boil, I would use beer.  No more bland shrimp cocktail for us - this will be the only kind of shrimp I serve from now on.

Happy Wednesday!



Old Bay Shrimp 

1/2 cup apple Cider Vinegar (or beer)
4 cups water
1/4 cup Old Bay Seasoning
4 cloves garlic
1 T cracked black pepper
1 lb fresh large shrimp (in shells)
2 T Old Bay Seasoning for tossing




Combine vinegar (beer), water, Old Bay Seasoning, garlic and pepper in a large soup pot.  Bring to boil over medium heat.  When water is boiling, add shrimp, cover and cook 5-6 minutes (until just pink).  Drain shrimp and toss with remaining Old Bay.  Place uncovered in a bowl and refrigerate until ready to serve. (We like it at room temperature, so just refrigerate until it cools slightly). Serve with cocktail sauce.  Enjoy!