Peel and eat shrimp is one of my favorite things. Add some red potatoes and corn on the cob and you have a perfect coastal dish right in your kitchen, no matter where you live. Just roll up your sleeves and start peeling!
2 lb shrimp
1/4 cup of the granular Crawfish/Crab/Shrimp Boil ( you don’t have to use this)
1 onion quartered
3 ribs celery (dig into the middle of the celery and cut out the leafy stalks that you don’t use for anything else)
1 carrot cut in half (no need to peel)
1 T pepper corns
5 Garlic cloves cut in half
Bring all this to a boil and throw in the shrimp. Cook just until they are pink.
If you want to make a meal of it, add red potatoes first and cook until done. Remove then add the shrimp. You can break corn on the cob in half and throw in as well. I like to do my corn in plain salted water.
Throw all of this on a platter together and dig in. I made this last night, added some ribs and chicken wings for others.
For those of you cooking from the pantry set up; you don’t have to use the granular shrimp boil or the corn on the cob. Everything else is at your fingertips.