This is a classic and dish that you should serve during seated, casual, meals. Guests really don’t like to pick apart their hors d’ouvres when they are standing around. However, if all of your guests are good friends anything goes.
Of course, fresh local shrimp is always the best but any good quality ones from your local fish market with make for a great starter. I sometimes put three or four bowls on the table and people just pick, eat, drink and start some lively conversations.
- 2 pounds of local mid-sized shrimp
- 6 ounces of Old Bay Seasoning, divided
- 1 tablespoons of peppecorns
- 2 bay leafs, dried
- Dill Remoulade
- Put a pot filled half-way with water over a high flame, add 5 ounces of the Old Bay Seasoning, peppercorns, bay leafs and bring to a rolling boil and then turn the heat off
- Add the shrimp for 2 -3 minutes and remove to a bowl of ice, mix until all the shrimp have cooled and stopped cooking
- Discard the ice and toss the cooled shrimp with the rest of the Old Bay and serve with the Dill Remoulade