Prep Time: 15 minutes
Cooking Time: 12 minutes
Yields: 16 appetizer servings
I grew up in a family that used lot’s of
Old Bay seasoning. These wonderful appetizers won’t last long after being served. They are super easy to prepare, and made my mouth water as I prepared this post. A few words on Old Bay Seasoning from the Old Bay web site:
There are two things you need to know about OLD BAY Seasoning: 1) it’s great on seafood and 2) it’s great on everything else. For 60 years it’s ruled the spice rack as The Definitive Seafood Spice, with a world-famous blend of 18 herbs and spices. In Chesapeake Bay, it’s on every dining room table, nestled between the salt and pepper shakers. But it’s more than that. It’s a time-honored tradition. When somebody whips out the little yellow can, you know you’re in for a good time.
2 lbs. lg. shrimp, peeled and deveined
1 Tbs. Old Bay Seasoning
1 Tbs. oregano leaves
2 tsp. coarse ground black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground cumin
1 tsp. chili powder
1 lemon, juiced
5 Tbs. olive oil, divided
1. In a large resealable plastic bag, combine Old Bay, oregano, black pepper, garlic and onion powders, cumin, chili powder, lemon juice and 4 tablespoons olive oil. Add shrimp. Seal and toss well to coat. Refrigerate 2 hours.
2. Heat remaining tablespoon olive oil in large non-stick saute pan over medium-high heat. Drain shrimp and add to saute pan in batches. Cook 2 or 3 minutes on each side or until shrimp turn pink.
3. Swipe a few shrimp for yourself, then transfer to a large serving platter. (Once served, these crispy treats won’t last very long.)
The first time I served Old Bay Herb Crusted Shrimp, I did so with cocktail sauce for dipping. I found the sauce was an unnecessary step. These shrimp are so darn good by themselves no dipping sauce is required.
Original recipe source: Old Bay Recipes