When I was sixteen my family moved from Canada to Savannah, Georgia. It was a cultural shock to say the least, and though the slow pace at supermarket check-out lines really annoyed me, the food blew my mind. I had never had mac and cheese that didn’t come from a blue box before, I put sugar in my grits because I thought they were cream of wheat and I was extremely confused by the idea of putting grape jelly on my sausage biscuit. But I love deliciousness so it took like 2.5 seconds for me to adjust and fall in love with all of those things.
The one thing that took absolutely NO adjusting to— that I couldn’t get enough of from the first moment i tried it— was peel n’ eat shrimp. Its such a simple concept and yet so perfect — cook the shrimp in their shells and let all of the flavor get trapped in there. Then toss them into a huge bowl, make sure you have lots of napkins and get your hands dirty enjoying an explosion of flavor.
Though I love the classic flavors of Old Bay, garlic and lemon, I usually save that for when I have full on low-country boils in the summertime. When I want some quick and easy peel n’ eat shrimp all year round I turn to the most trusty ingredient in my pantry — Siracha. This bright red, fiery sauce is basically the perfect condiment on anything you can think of, and turns into an awesome sauce when mixed with honey and butter. This is truly one of the quickest and easiest dishes I know.
- 1 pound of large shrimp in their shells
- ¼ cup of Sriracha hot sauce
- ¼ cup of honey
- 2 tablespoons of butter
- Rinse the shrimp under cold water and allow to dry on some paper towels.
- In a large pan, over medium heat, melt the butter. Add the Sriracha and the shrimp and mix well. After 3 minutes, when the shrimp have begun to turn pink, add the honey and mix everything together.
- Continue to cook, stirring occasionally, until the shrimp are cooked through -- about 3-4 more minutes.
- Serve the shrimp by themselves or over rice.