Louisiana Peel and Eat Shrimp

Well seasoned, sweet shrimp ready to be peeled and dunked in butter or cocktail sauce are the perfect reason to get together! Serve them as a fun appetizer or a main dish, use leftovers in a salad.

5 from 2 votes

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Course: Appetizer, Main Course

Cuisine: American

Keyword: Louisiana, party, seafood

Prep Time: 5

Cook Time: 4

Total Time: 9

Servings: appetizer servings

Calories: 162kcal

Author: Stacey | SouthernDiscourse.com

Ingredients

1 pound uncooked medium or large shrimp (easy peel or tail on, deveined)
6 cups water
12 ounces beer
1 large lemon, halved or quartered
2 tablespoons all purpose Creole seasoning + 1 teaspoon for serving.
1 tablespoon mixed pickling spice
1 tablespoon butter

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Instructions

Add water, beer, Creole seasoning, pickling spice and butter to a 4 quart saucepan. Squeeze in the juice of the lemon and then add the lemon quarters to the pot. Bring to a boil over high heat.
Add shrimp, cook 3-4 minutes, just until shrimp are pink(2-3 minutes if shrimp are fresh and not frozen).
Drain shrimp promptly in a colander. Discard the lemon. Sprinkle with 1 teaspoon of Creole seasoning. Toss and serve on a platter or in a serving bowl with lemon wedges.
If Serving Cold: Refrigerate to cool the shrimp, but do not run under water to cool.

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Notes

If Serving Cold: Refrigerate to cool the shrimp. Do not run under water to cool. Running water over the shrimp to cool them after cooking will affect the flavor and texture.
If you don't want to use beer in your cooking water, several tablespoons of apple cider vinegar work as a good substitute. (I have even used the ACV + a splash or two of vegetable or chicken broth.)
Be careful not to overcook the shrimp. Overcooked shrimp are tough and rubbery. It really does only take 2-4 minutes to cook them properly. (4 minutes for frozen shrimp.)
You know when shrimp are done when the shells and tails turn pink and the meat begins to turn white. Drain them immediately. They will continue to cook as long as they sit in hot water.

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