After my family and I moved to north Florida, we took a long weekend trip to Savannah, Georgia (which consequently has become one of my favorite cities). When driving home, we decided to take the Coastal Highway and explore some of the islands on the way. While doing so, we stoped for a seafood lunch in Jekyll Island. I wish I could remember the name of the restaurant, because the food was outstanding, especially the peel and eat shrimp. We have enjoyed lots of shrimp since moving south—fresh seafood is one of our favorite things about living here—but what made this particular meal so memorable was the butter dipping sauce they served with it: a simple combination of melted butter and hot sauce. My husband went crazy for it, so I knew I had to replicate it when making my own shrimp.
When planning to make peel and eat shrimp, I calculate 1/2-pound of shrimp per person. The boiling liquid recipe provided is good for cooking up to 4 pounds of shrimp. If you are not making that much, do not change the liquid measurements—just boil the amount of shrimp you have in the liquid.
1-4 lbs raw, unpeeled shrimp
3 quarts water
2 lemons, halved
1 sachet of crab boil seasoning, such as Zatarains (see note)
4 Tbsp kosher salt
Hot Sauce, such as Tabasco, to taste
1 stick (8 Tbsp) unsalted butter
1/4 cup hot sauce, such as Frank’s Red Hot Origininal
1. Fill a large stock pot with the water. Using your hands, squeeze each lemon half into the pot, then drop them in. Add the salt and cab boil sachet to the pot. Add a few dashes of hot sauce, to taste. Bring the mixture to a rolling boil.
2. Add the shrimp to the pot. Allow the shrimp to cook in the boiling water for 1 minute, then turn off the heat. Allow the shrimp to sit in the liquid for 15-20 minutes.
3. Meanwhile, melt the butter in a small sauce pan over medium heat. Once the butter has melted, pour the 1/4 cup of hot sauce into the sauce pan and whisk to combine.
4. Strain the shrimp out of the cooking liquid and serve warm with the Wing Butter on the side.
🍤 Crab or seafood boil sachets can be found in the spice aisle of the grocery store. If you cannot find it, you can make a sachet in a piece of cheese cloth with 2 Tbsp each crushed red pepper flakes, mustard seed, black peppercorns, coriander seed, and allspice, in addition to 2 bay leaves.
🍤🍤 This recipe is great as both a main course or as an appetizer.
🍤🍤🍤 Provide lots of napkins to those you are serving, as well as a large bowl for the shells.
🍤🍤🍤🍤 My husband loves having crusty bread with this dish to soak up juices and dip in the Wing Butter.