Peel and Eat Shrimp were a favorite staple item at Maximo Seafood Shack. We would prepare the shrimp every morning before opening and set them inside the display case in a large bowl alongside the other seafood items that were for sale. Our peel and eat shrimp were very popular because of the quality of shrimp we used (large wild Argentine or Gulf shrimp), the seasoning, and method of preparation.
In a medium size pot, add water, garlic, key lime, shack spice and vinegar. Bring to boil for 5 minutes.
Add frozen shrimp to water boil and stir.
Allow water to come back up to a boil.
Once water begins to boil again and shrimp are beginning to float to surface, remove pot from heat, stir, and set aside for 2 minutes.
Step 5 : Pour shrimp through strainer allowing all water to fall through strainer.
Immediately pour ice over shrimp and mix to ensure that all shrimp is intermingled with ice
Let sit in ice for 5 minutes to cool.
Remove shrimp from ice and place in serving bowl. Toss with 1 tsp of Shack Spice and serve with cocktail sauce or over Papaya Pico de Gallo.
Ingredients
Directions
In a medium size pot, add water, garlic, key lime, shack spice and vinegar. Bring to boil for 5 minutes.
Add frozen shrimp to water boil and stir.
Allow water to come back up to a boil.
Once water begins to boil again and shrimp are beginning to float to surface, remove pot from heat, stir, and set aside for 2 minutes.
Step 5 : Pour shrimp through strainer allowing all water to fall through strainer.
Immediately pour ice over shrimp and mix to ensure that all shrimp is intermingled with ice
Let sit in ice for 5 minutes to cool.
Remove shrimp from ice and place in serving bowl. Toss with 1 tsp of Shack Spice and serve with cocktail sauce or over Papaya Pico de Gallo.