Photo: No Fuss Peel n'Eat Shrimp Recipe
Ingredients
- 1 pound large shell-on deveined shrimp
- 1 1/2 tablespoons vegetable oil
- 1 tablespoon seafood seasoning (recommended: Old Bay)
- Remoulade Sauce, recipe follows
Directions
Preheat oven to 350 degrees F.
Toss shrimp evenly in oil and seasoning and bake on a sheet tray for 10 to 12 minutes, flipping halfway through. Serve with Spicy Remoulade sauce as dip.
Spicy Remoulade Sauce:
- 1 1/4 cups mayonnaise
- 1/4 cup stone-ground mustard
- 1 clove garlic clove, smashed
- 1 tablespoon pickle juice
- 1 tablespoon capers
- 1 teaspoon prepared horseradish
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon hot paprika
- 1/2 teaspoon hot sauce (recommended: Frank's Red Hot)
- Special equipment: a food processor
Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.
Yield: 1 1/2 cups
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 8 reviews
By cclay_8199121
St. Simons Isla...
on May 21, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was absolutely delicious! Sunny hit a home run with this recipe. We live on the coast and are blessed with having fresh shrimp readily available. I used Citrus Grill seasoning instead of Old Bay and it was so good. To devein the shrimp, use a sharp paring knife and make a slit up the back through the shell, then clean it out - very simple. This will be my recipe for Peel and Eat Shrimp from now on. Thank you, Sunny!
By cakemomof2
Germantown, WI
on July 19, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This might sound like an odd question - but you leave the shell on to cook it? Do you eat the shell too? How does the shrimp get flavor if it has a shell on it??
By dnc28_7890598
WARRENSVILLE HT...
on May 24, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is one of my family all time favorite, I have to make 2 batch everytime, it is truly one of Sunny's best!!! Thanks Denna C.
Read all 8 reviews