Since I can usually buy shrimp right off the boat, I've found it much easier to clean, peel & season as soon as purchased. Then I can freeze in smaller packages & defrost in the bag, under water if I need them in a hurry for unexpected company.


  • Shrimp
  • Old Bay Seasonings
  • Tony's Seasoning (optional)
  • Everglade Seasoning (if available, not necessary)


Peel & devein shrimp, rinse & drain excess water (either place on paper towel or in a colander for a few minutes).

Place shrimp in a gallon size zip-lock plastic bag. Sprinkle very liberally with Old Bay Seasoning; if also using Tony's, add sparingly, it's very salty. (If you're able to get Everglades seasoning, use that instead of Tony's). If you like them real spicy, add a few shakes of ground cayenne pepper.

If you season the shrimp before you peel and cook them, all the seasoning ends up on your fingers-not the shrimp.

Cooking method is up to you. Either grill, saute in butter, steam or drop in a deep fryer (350 degrees- stirring constantly- takes about 2 minutes) or even in a frying pan with 1/4- 1/2 inch of oil. If you wish to coat with corn meal/flour mixture before deep frying that's fine too.

***Do not over cook. Shrimp don't take long at all, usually by the time one side turns pink & you turn them over the first ones are ready to eat!

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Submitted 6/13/05.
Source: Me
Submitted By: Jan