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Peel N Eat Shrimp

In Appetizers, In The Kitchen, Magazine, Recipes, Seafood by RI Magazine

SERVES 2

YOU’LL NEED
1 lb gulf shrimp (16-20), shell on
1 lemon, cut in half
1 carrot, chopped
1 onion, chopped
3 ribs celery, chopped
1 tbsp Old Bay Seasoning
4 bay leaves
2 qts water
16 oz white wine
1 cup cocktail sauce
1 cup tartar sauce

MAKE IT
1) In a large pot over high heat, add lemon, carrots, onion, celery, white wine and old bay. Bring to a boil.
2) Add whole and unpeeled shrimp. Cook in boiling liquid for approximately 4 minutes.
3) Strain shrimp from liquid and place on sheet tray and allow to chill in refrigerator.
4) Serve chilled; pack in ice if bringing on a picnic.

THE MACROS
CALORIES: 277
PROTEIN: 41 g
FAT: 3 g
CARBS: 19 g