Hot-N-Spicy Shrimp

Hot-n-Spicy Shrimp

Serves 4

Level of Difficulty: Easy

1 lb of 21/25 ct. shrimp (Wild American Variety)
6 tablespoons of Old Bay Seasoning
2 tablespoon of Worchestire Sauce
3 teaspoons of regular Tabasco (can use the fiery brands such as Habanero)
Water to cover shrimp, brought to a boil
4 tablespoons of Old Bay Seasoning
2 tablespoons of salt

Bring the water to a boil and add the 4 tablespoons of Old Bay Seasoning, and 2 tablespoons of salt. Add the shrimp until cooked. They are cooked when the shrimp turns pink. Do not overcook. Remove from water, drain and let cool. When peeling the shrimp leave the tails on. De-vein the shrimp using a de-veiner.

Add the rest of the ingredients together: the 6 tablespoons of Old Bay Seasoning, the Worchestire sauce, the Tabasco and chill until the shrimp are cool. Serve. If you like it a little spicier, add more Tabasco or Old bay.

Chef Mary Beth is a Certified Executive Pastry Chef and Certified Chef de Cuisine. She is a member of the ACF, WACS, IACP and The James Beard Foundation

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Hot-N-Spicy Shrimp

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