Broiled Peel and Eat Shrimp…A Messy Dish That’s FUN To Eat!

Shrimp is a family favorite around our house, and serving my broiled peel and eat version is an easy and FUN way to enjoy them.

What child doesn’t love to get their hands dirty? And this super simple recipe is a favorite for our “Middle Sis” Indy granddaughter.

As you can see…this girl takes the peeling process VERY seriously!

Since this dish is so simple to make and to serve, they’re one of my “go-to” appetizers when it comes to entertaining. So if you’re looking for a great “interactive” recipes that is sure to create a casual atmosphere at your next party…give these little beauties a try. (Nobody can take themselves too seriously with shrimp shells flying every which way!)

Now, before we get started, let’s discuss that vein that runs down the back of each shrimp. Whether you simply call it a “vein” or “poop” it is up to you as to how you handle it…if you handle it at all!

In small shrimp it’s fairly common to simply leave it there. (In Spain I’m told that vein is rarely ever removed.) Some chefs say to leave it in “because it adds flavor”. And other chefs say to REMOVE it “because it adds FLAVOR“! LOL! Definitely two schools of thought on THAT one!

In large prawns that vein can taste gritty like sand (and it can be unsightly) so the vein is usually removed. But to remove it from any size crustacean simply use a scissors and cut the shell straight down the back and then use the tip of a paring knife to remove the vein. Some people choose to use a wooden skewer to slide the vein out, but either way it usually comes right out in one piece. Then simply rinse well and and dry each one with a paper towel and you’re ready to proceed.

It’s a little extra work to remove the vein, but whether you do or you don’t…be sure to leave the shell on before broiling since it adds more flavor to the shrimp, and it helps to keep them tender during the high heat cooking process, and the shell is very easy to remove after broiling.

BROILED PEEL AND EAT SHRIMP

1 lb. raw medium or large shrimp (shell on, but split and deveined if desired)
Extra Virgin Olive Oil to lightly coat
Meemaw’s Magic Dry Rub (Or you can use Old Bay Seasoning)

Lemon wedges (optional)

Cocktail Sauce (My homemade kind…or bottled works too.)

Fresh Herbs (Flat leaf parsley or chives, if desired)

If shrimp are frozen, thaw and dry completely with paper towels. Devein if desired bu tleave shell on. Place in zip locked bag. Lightly coat with Extra Virgin Olive Oil and sprinkle liberally with whichever dry rub you’re using. (I LOVE my own blend! Make up a batch and store it in a container in your cupboard. It’s great on LOTS of things!) Shake the bag to evenly coat every shrimp and place in the refrigerator for several hours.  Turn and mix several times to insure even coating. When ready to serve heat broiler on HIGH and preheat a foil lined baking sheet in the oven. Remove sheet pan and immediately place shrimp on the HOT baking sheet and broil for two minutes. Flip shrimp and broil one more minute or til shrimp begin to curl DO NO OVERCOOK.  Dump shrimp onto platter and sprinkle with minced fresh herbs if desired. Serve with lemon wedges and my homemade cocktail sauce.

COCKTAIL SAUCE
1/2 cup ketchup
1 heaping tsp fresh ground horseradish
1 squeeze fresh lemon juice
Serve shrimp on paper plates with plenty of paper napkins…and provide a separate plate for the shells.  It’s messy and FUN!