Hot Peel 'n' Eat Shrimp Recipe

Fill a large pot with 6 cups of water and bring to a rolling boil over high heat.

Add 3 tablespoons Old Bay, 1 teaspoon kosher salt, 1 bay leaf, and 1 teaspoon whole black peppercorns to the boiling water. Stir to dissolve and infuse for 1 minute.

Carefully add 1 lb peeled and deveined large shrimp (tails on) to the seasoned boiling water. Return to a boil, then reduce heat to maintain a gentle rolling boil.

Cook the shrimp until just opaque and pink, about 2–3 minutes (depending on size). Do not overcook — shrimp should curl into a loose 'C'.

Using a slotted spoon or strainer, immediately transfer the shrimp to a bowl of ice water to stop cooking for 1 minute, then drain well. Set aside.

In a small saucepan over low heat, melt 6 tablespoons unsalted butter until foamy but not browned (about 1–2 minutes).

Add 3 cloves finely minced garlic to the melted butter and gently sauté for 30–45 seconds until fragrant. Do not let the garlic brown.

Stir in 3 teaspoons hot sauce, 1 tablespoon fresh lemon juice, 1 teaspoon Old Bay, and 1 teaspoon freshly ground black pepper. Taste and adjust heat by adding more hot sauce if desired.

Remove the sauce from heat and stir in 1 tablespoon chopped fresh parsley.

Place the drained shrimp in a large mixing bowl. Pour the warm spicy butter sauce over the shrimp and toss gently until all shrimp are evenly coated.

Preheat the oven to 400°F (200°C). Slice the loaf in half lengthwise or into 1-inch slices, depending on preferred serving style.

In a small bowl, combine 4 tablespoons softened unsalted butter, 2 cloves minced garlic, 1 tablespoon chopped parsley, 2 tablespoons grated Parmesan (optional), and a pinch of salt until well mixed.

Spread the garlic butter mixture evenly over the cut surfaces of the bread. If using slices, spread on each slice.

Place the prepared bread on a baking sheet and bake for 8–10 minutes, or until the butter has melted and edges are golden. For a crisper top, switch to broil for 1–2 minutes while watching closely.

Remove garlic bread from the oven and let cool slightly. Cut into serving pieces if necessary.

Transfer the hot, butter-coated shrimp to a serving platter. Sprinkle an extra teaspoon of Old Bay over the top and garnish with additional chopped parsley if desired.

Serve immediately with warm garlic bread and lemon wedges. Squeeze lemon over shrimp to taste.

Provide small bowls for shells (if you leave tails on) and napkins — this is a peel-and-eat style dish best enjoyed hot.