Growing up in Louisiana, Tony Chachere’s seasoning was as essential to our kitchen as salt. It went on everything: eggs, gumbo, fried catfish and even popcorn. The green can was always within reach, and crawfish season was its time to shine. There’s just something about that blend of spice and salt that tastes like home.When I moved to Central Pennsylvania and met my now-husband, I was surprised to learn that his go-to seasoning was something I'd never even heard of: Old Bay.But the first time he made shrimp with the iconic Baltimore spice blend, I was sold. It was bold, a little peppery and absolutely perfect with seafood. We joke now that our marriage is a blend of Tony’s and Old Bay, and while I still reserve my Louisiana spice for crawfish boils, he reaches for Old Bay every time he makes shrimp.Recently, I found out that his shrimp-cooking method is exactly how Martha Stewart makes hers. Great minds, right? Now that we know that Martha signs off on this method, we’re definitely sticking with it. It's easy, fast, delicious and a crowd pleaser every time. Here's how to make it.Related:Patti LaBelle's Simple Shrimp Scampi Pasta is the Ultimate Weeknight Dinner Upgrade?? SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter. ??
Getty Images/Canva
The whole process takes about 8–10 minutes for a skillet full of juicy, tender shrimp coated in a rich, salty-spicy butter sauce. The shells trap the flavor, so when you peel each shrimp, your fingers get messy in the best possible way, and every bite is dripping with buttery goodness.It’s a dish that works for everything from a casual weeknight dinner to a weekend seafood spread. Pile them high on a platter and serve them with paper towels, lemon wedges a bottle of hot sauce and cocktail sauce if you want to go all out. You don’t even need utensils—just roll up your sleeves and dig in!Related: I Tried Martha Stewart's One-Pot Pasta That Has 'Taken the Internet By Storm'
Why These Peel-and-Eat Shrimp Are So Great
And if you’re someone who’s more Team Tony than Team Old Bay, just know that you can sub in your favorite Louisiana seasoning, and you’ll get a different (but equally delicious) version with that familiar Southern kick. For something totally unexpected, combine both the Tony's and the Old Bay, which we've done many times in our house!
Related: The Surprising Secret Ingredient for the Best-Ever Grilled Shrimp
Hence then, the article about my husband cracked the code to the best ever peel and eat shrimp was published today ( ) and is available on Parade ( Saudi Arabia ) The editorial team at PressBee has edited and verified it, and it may have been modified, fully republished, or quoted. You can read and follow the updates of this news or article from its original source.
Read More Details
Finally We wish PressBee provided you with enough information of ( My Husband Cracked the Code to the Best-Ever Peel-and-Eat Shrimp )
Also on site :