Shrimp, Shell-On Recipes

Ingredients:

1 1/2 pounds large shrimp, in shell

3, 12 ounce bottles lager beer

1 tablespoon shrimp boil or Creole seasoning

1 teaspoon kosher salt

1 teaspoon black peppercorns

Juice of 1 lemon, lemon halves reserved

1/4 pound (1 stick) unsalted butter

Preparation:

In a large pot, bring the beer, water, shrimp boil seasoning, salt, peppercorns, and the juiced lemon halves to a boil. Allow the mixture to boil, covered, 10 minutes. In the meantime, melt the butter in a small saucepan and add the lemon juice. Add the shrimp to the pot of boiling beer, cover, and turn off the heat. Check the shrimp after 3 minutes for pink color throughout; with a slotted spoon, remove the shrimp and transfer them back to serving bowls. Add 1/2 cup of the boiling beer liquid to the butter and simmer 2 minutes. Serve the warm shrimp with the butter dipping sauce on the side and empty bowls for the shrimp shells. Serves 4.

Recipe obtained from 5 Ingredient Fix by Claire Robinson.

Ingredients:

4 ounces vegetable oil

4 ounces all-purpose flour

1  1/2 pounds raw, whole, head-on medium-sized shrimp

2 quarts water

1 cup onion, diced

1/2 cup celery, diced

1/2 cup green pepper, diced

2 tablespoons minced garlic

1/2 cup peeled, seeded, and chopped tomatoes

1 tablespoon salt

1/2 teaspoon black pepper

1 teaspoon fresh thyme, chopped

1/4 teaspoon cayenne pepper

2 bay leaves

1/2 pound andouille sausage, cut into 1/4-inch pieces and browned

1 tablespoon file powder

Preparation:

Preheat the oven to 350º.  For the Roux:  Place the vegetable oil and flour into a 5-6 quart cast iron Dutch oven and whisk together to combine.  Place on the middle shelf of the oven, uncovered, and bake for 1  1/2 hours, whisking 2-3 times throughout the cooking process.

While the roux is baking, de-head, peel and devein the shrimp.  Place the shrimp in a bowl and set in the refrigerator.  Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil.  Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart.  Remove from the heat and strain the liquid into a container, discarding the solids.

Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers, and garlic and cook, stirring for 7-8 minutes or until the onions begin to turn translucent.  Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine.  Gradually add the shrimp broth while whisking continually.

Decrease the heat to low, cover and cook for 35 minutes.  Turn off the heat, add the shrimp and sausage and stir to combine.  Add the file powder while stirring.  Cover and allow to sit for 10 minutes prior to serving.  Serve over rice.

This recipe is courtesy of Alton Brown.