If you are within 500 miles of Augusta, Georgia, do not make these Old Bay peel ‘N eat shrimp. Instead, get in your car and drive to Rhinehart’s Oyster Bar and order a batch of their spicy boiled shrimp. If you’re like me and a drive to Rhinehart’s is a bit out of the question, make these shrimp. They’re mighty close to tasting like the ones at Rhinehart’s, but for the real deal, you need to make the journey.
I could eat these Old Bay Peel ‘N Eat Shrimp all day long. Hot or cold, it doesn’t matter to me. With cocktail sauce. With clarified butter. Or by themselves. I don’t care, just get me a basket of shrimp.
I recommend that you not be shy with the Old Bay when you sprinkle the cooked shrimp just before serving. If you’re a big fan of Old Bay like I am you’ll want as much of that great flavor on your shrimp as you can get. I go nuts with it. There’s no such thing as too much of it for me.
I served these shrimp with my quick and easy cocktail sauce.
Also try my grilled Old Bay crab legs!
Old Bay Peel ‘N Eat Shrimp
- 1 cup apple cider vinegar
- 8 cups water
- ⅓ cup Old Bay seasoning
- ½ tablespoons Old Bay seasoning
- 4 cloves garlic
- 6 whole peppercorns
- 2 pounds shrimp not shelled
- cocktail sauce for serving
- clarified butter v
- Combine the vinegar, water, 1/3 cup of the Old Bay seasoning, garlic and peppercorns in a large pot.
- Bring to a rapid boil over medium high heat.
- Add the shrimp. Cover and cook 2-4 minutes or until the shrimp are pink. Do not over cook.
- Drain shrimp but do not rinse.
- Transfer shrimp to a large bowl. Sprinkle with the remaining 1 1/2 tablespoons (or more) of Old Bay and toss gently to coat.
- Serve with cocktail sauce and clarified butter, if desired, for dipping. These shrimp are also great cold.
Nutritional values are approximate.