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Peel-and-Eat Shrimp

  • Servings: 8
Peel-and-Eat Shrimp

Source: Everyday Food, January/February 2012


  • 2 pounds shell-on large shrimp, shells split up the back and shrimp deveined
  • 2 teaspoons unsalted butter, melted
  • 2 teaspoons Old Bay seasoning


  1. In a large pot of boiling salted water, cook shrimp until opaque throughout, 4 to 5 minutes. Drain and transfer to a bowl. Add butter and Old Bay seasoning and toss to coat. Serve warm or at room temperature.

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