Peel and Eat Shrimp

Peel & Eat Shrimp

Typically, you boil peel and eat shrimp, but I prefer to put them in the oven. I find cooking them in their shells in the oven creates much more tasty shrimp.

What's unique about peel-and-eat shrimp is that you season the outside of the shrimp with the shell on, and then as you peel them, you spread the seasoning to the shrimp. Honestly, they are finger-licking good.

These couldn't be easier, so much so I'm not even writing a full recipe here. Here's what you need:

• 1 pound (or more) or frozen raw shrimp. I like 24-30 size for this, but you can choose the size you like, although you don't want the really big shrimp.

• Old Bay Seasoning

Here's the Method:

1. Preheat the oven to 375°F.

2. Line a baking tray with aluminum foil.

3. Empty the shrimp, still frozen, onto the baking tray. Arrange into a single layer.

4. Sprinkle with the Old Bay Seasoning.

Bake for 10-15 minutes. You will know they are done when they turn pink, the shrimp look whitish, and they have started to curl up into a "C" shape.

Take them out and serve in a bowl, with another bowl available for the shells. Needless to say, don't forget the napkins!

If you want another appetizer that would go really well with these shrimp, try my spanakopita triangles. You can make them ahead and freeze them, then when you make the shrimp, pull a few out and bake them. Yum!

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