Welcome back to QCK!
Summer’s in full swing and I’m sharing my favorite recipes for chilled shellfish, today’s is Peel & Eat Shrimp. This is kind of a copy cat recipe. If you’ve ever been to Stella’s Fish Cafe in Minneapolis, MN, you probably know their peel and eat shrimp. It’s delicious and I learned how to make it in 50 pound batches when I worked there. But today I’m sharing a small batch recipe along with remoulade and cocktail sauce which are both really simple.
Peel and eat shrimp is a really simple thing to make, you can usually buy the shrimp with the shell on but already deveined which is exactly what you’ll need for this recipe. Then it’s just a matter of making the broth and cooking it. The broth for this recipe is full of citrus fruits and just a touch of creole mustard. As for the remoulade and cocktail sauces, these are both really easy to make but significantly better than anything you can buy out of a bottle.
For the Shrimp
- 1 lb Shrimp, shell on, deviened
- 1 Navel Orange
- 1 Lemon
- 1 Lime
- 2 Tbsp Whole Grain Creole Mustard
- 1 tsp Kosher Salt
- 1 tsp Ground Black Pepper
- Lemon Wedges, for serving
For the Remoulade
- 1/2 C Mayo
- 1 Tbsp Whole Grain Creole Mustard
- 1 Clove Garlic, minced or grated
- 1/2 Tbsp Horseradish, grated
- 1/2 tsp Worcestershire
- 1 tsp Lemon Juice
- 1/2 tsp Lemon Zest
- 1/2 tsp Smoked Paprika
- 1/8 tsp Cayenne
- 1 Tbsp Fresh Parsley, chopped
For the Cocktail Sauce
- 1/2 C Ketchup
- 2 Tbsp Horseradish, grated
- 1 Tbsp Worcestershire
- 1 Tbsp Lemon Juice
- 1 tsp Lemon Zest
- 1 tsp Vodka
- Salt and Pepper, to taste
- Cut the orange, lemon and lime in half and squeeze as much juice as possible into a medium soup pot, place the fruit in the pot as well.
- Add whole grain creole mustard and fill the pot with 4 quarts (1 gallon) of water.
- Place over high heat and bring to a boil, continue to boil for 10 minutes.
- Remove the pot from heat and fish out the fruit.
- Place the pot back on high heat and once again bring the citrus stock to a boil.
- Place the shrimp in the boiling citrus stock and cook until the shrimp is opaque, white and pink all the way through, 3-5 minutes depending on size.
- Remove the shrimp from the boiling water and place immediately in a bowl of ice water for 5 seconds to stop the cooking process.
- Place the shrimp in the refrigerator until completely chilled, about 1 hour.
- In the meantime, make your two sauces.
- For the remoulade, mix all ingredients in a small bowl, season with salt and pepper to taste.
- For the cocktail sauce, mix all ingredients in a small bowl, season with salt and pepper to taste.
- Serve chilled shrimp on a bed of crushed ice with remoulade, cocktail sauce and lemon wedges.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!