My Husband Cracked the Code to the Best-Ever Peel-and-Eat Shrimp originally appeared on Parade.

Chef Rashida Holmes of L.A.’s Bridgetown Roti shares her quick recipe for pepper-pot shrimp with fried plantains. On the table in under a half hour. No silverware required.

There are a few options when it comes to peeling and deveining before cooking. 1) Not deveined or peeled at all. The “vein” is the shrimp’s digestive tract and is perfectly safe to eat, but ...

Sear the shrimp: Heat a large pan over medium-high heat. Add 2 tablespoons oil. When oil shimmers, add shrimp in a single layer and sear on both sides, 1-2 minutes total.

Preparation. Step 1. Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Add 4 celery stalks, thinly sliced on a diagonal, and cook, stirring occasionally, just until softened, about 2 ...

Jimbo’s Sandbar Peel and eat shrimp. 1 teaspoon canola oil. 1/2 pound 26/30 Florida shrimp. 1 heaping tablespoon Old Bay Seasoning. 1 teaspoon minced garlic. 2 tablespoon unsalted butter.

1 1/2 pounds unshelled large shrimp (21/25 count) 4 large heads Belgian endive, halved lengthwise, cored, and cut lengthwise into strips 3 stalks celery, thinly sliced on the bias ...

Shrimp: 1 cup water ½ cup cider vinegar 1 cup beer (not dark beer) 4 tablespoons Old Bay Seasoning, divided 2 bay leaves 1 small onion, quartered 2 ribs celery, cut into 2-inch pieces 1 lemon ...

The peel-and-eat shrimp feast features a DJ and dancing for a fun, silly vibe. Many women make their own themed T-shirts. They bring their own alcohol.