COOKING FOR COMFORT

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chilled peel n' eat shrimp & cocktail sauce

June 25, 2018

I have been OBSESSED with Voyager’s peel n’ eat shrimp since the day that I ate them [seriously go try them if you haven’t already!] this recipe here was my attempt to recreate them annnnd I must say, they turned out pretty darn good! the large shrimp are boiled in beer, garlic and old bay seasoning then tossed in more old bay and chilled.

 

serving - place the shrimp either in a large bowl or lay down some newspaper and spread them out there! it is also convenient to have an extra bowl available to toss the shells in.

 

to be honest, you really don't need any dipping sauce for them but they go great alongside a bowl of the homemade cocktail sauce. it is super easy to make and so much better than store-bought.

chilled peel n' eat shrimp

homemade cocktail sauce

yields: 8 servings               prep time: 10 minutes               chill time: 30 minutes – 1 hour 

 

INGREDIENTS

8 cups water

1 cup beer*

4 whole garlic cloves

2 lbs. large shell-on, deveined shrimp

1/3 cup + 2 Tbsp. old bay seasoning 

 

1 cup ketchup

2 Tbsp. prepared horseradish

2 Tbsp. fresh lemon juice

½ tsp. Worcestershire sauce 

 

DIRECTIONS

Bring the water, beer, garlic and 1/3 cup of old bay to a boil over medium-high heat in a large pot.

Once boiling, add the shrimp, cover with a lid and cook for 3-5 until the shrimp have turned pink.

Drain immediately, transfer to a large bowl and toss in the remaining 2 Tbsp. of old bay.

Cover the bowl with plastic wrap and let cool in the refrigerator until chilled. 

While the shrimp is chilling, whisk together all of the sauce ingredients in a small bowl.  

 

NOTES

*you can use any light-colored beer like a lager, wheat beer, IPA, etc. if you don't have any beer or just prefer not to use it, you can replace it with apple cider vinegar

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