Peel-and-eat shrimp are a fun, hands-on, messy appetizer for a casual dinner party or weeknight meal. If you want to make this a main dish, just peel the shrimp completely and serve over rice or with a vegetable side dish and some crusty bread for soaking up the broth. If you want to add color, sprinkle the finished dish with a bit of freshly chopped parsley. Go for the full Maryland seafood shack effect and have an ice-cold lager to wash it all down.
- Add olive oil to a saute pan or cast iron and heat over medium-high heat. While pan is heating, toss shrimp with Old Bay.
- When pan is smoking, add shrimp to pan and let sit for 30 seconds or so to give shrimp a sear and create some brown bits on the bottom of the pan.
- Toss or stir the shrimp quickly and add the beer or wine.
- Let it cook for 30 seconds and then add butter and water.
- When shrimp are pink, taste the broth and adjust it to your taste with salt, pepper, or more Old Bay.
- Serve immediately with lemon wedges.
Korsha Wilson is a food writer, culinary school grad and host of A Hungry Society, a podcast and blog dedicated to creating a more inclusive food world. If you want to see her geek out ask her about the role of restaurants in modern society or "real" crab cakes. She grew up in Maryland.