Peel N' Eat Shrimp 1/2 Lb Recipe

Rinse shrimp briefly under cold water and pat dry with paper towels. Keep shells and tails on for best flavor and easy peeling.

In a deep skillet with a tight-fitting lid or a shallow wide pot (sufficient to hold shrimp in a single layer), combine the beer and water. Add the Old Bay seasoning and kosher salt and stir to dissolve.

Bring the liquid to a rolling simmer over medium-high heat.

Add the shrimp to the simmering liquid in a single layer. Reduce heat to medium-low so the liquid maintains a gentle simmer but does not vigorously boil.

Cover the pan and steam the shrimp for 2 to 3 minutes, stirring gently once halfway through so shrimp cook evenly. Cooking time depends on shrimp size; shrimp are done when shells turn bright pink and flesh is opaque and just firm to the touch.

Immediately remove the pan from heat and transfer the shrimp to a bowl or platter using a slotted spoon to stop cooking. Reserve the cooking liquid if you want to serve warm for dipping or discard.

While the liquid is heating, add the smashed garlic cloves and bay leaf to the pot so they infuse the steaming liquid.

After you remove the shrimp, squeeze the juice from the half lemon over the hot shrimp and toss gently to coat.

If using, drizzle the melted butter over the warm shrimp and sprinkle with chopped parsley. Toss once to distribute.

Serve the shrimp immediately with cocktail sauce or grainy mustard on the side. Provide bowls for discarded shells and paper towels for guests to peel and eat.