Cooking Lesson #397: New Orleans Spicy Peel & Eat Shrimp

… from the California Kitchen

How you doin”? Are you an Oyster lover? Then this post is for you!
 
Felix’s is the story of the New Orleans Oyster Bar. Ask any New Orleanian where their kin folk went for oysters and raw bar specialties, and they’ll tell you that they went to Felix’s then and they still go now. 
 
Back in the 1940s, Felix’s put New Orleans Oyster Bar-style food on the map, creating a place where oyster-lovers could ‘belly up to the bar’ and have the freshest oysters shucked right in front of them. Felix’s fast became a New Orleans institution that drew a devoted local following and inspired generations of oyster fans.
 
Just on the edge of French Quarter (Bourbon and Iberville Streets), Felix’s remains one of my favorite restaurants. Personally, I am not a big oyster fancier, but I do love shrimp and crawfish which runs a plenty at Felix’s. I can eat pounds of their Spicy Peel & Eat Shrimp—tender shrimp coated in peppery Old Bay spice, poached in butter, and finished in beer. Peel & Eat Shrimp is comforting, nostalgic finger food at its most satisfying. It is especially messy when peeled and eaten while they’re still warm and a bit slippery.
 
You can easily make Peel & Eat Shrimp at home in just minutes. It’s perfect for a late afternoon happy hour on the patio or a lighter dinner with the whole family. It’s also great for those New Year’s Day football games. If you want to add to it, think about a green salad, some grilled corn, and a baguette to sop up all that delicious buttery beer broth.
 
Prep time:  10 minutes
Cook time:  10 minutes
Yield:  4 to 6 servings:
 
Ingredients 
2 pounds shrimp, split and deveined (frozen or fresh)
2-1/2 tablespoons Old Bay Seasoning
1 tablespoon olive oil
3/4 cup lager-style beer (or chardonnay)
3 tablespoons unsalted butter
1 cup water
Salt and pepper to taste
Garnish with lemon wedges, for serving
 
Directions

1. In a large bowl, toss the shrimp together with the Old Bay Seasoning and set aside.
2. In a large sauté or cast-iron pan, heat the olive oil over medium-high heat. When the pan is smoking hot, add the shrimp and let it sit for 30 seconds, or until the meat is seared. 
3. Toss or stir the shrimp quickly and add the beer or wine.
4. Let the shrimp cook for another 30 seconds, and then add the butter and water.
5. When shrimp are pink—they ae are done—remove them from the heat.
6. Season with salt, pepper and more Old Bay (if need be) and serve immediately with lemon wedges and a bottle of Tabasco.

ChefSecret: Serve the Spicy Peel & Eat Shrimp with a big stack of napkins and a lighter-style beer. I suggest a lager with light, citrusy notes to complement the zesty shrimp.

Quip of the Day: “My body feels sore sometimes, but it works. I don’t sleep well some nights, but I do wake up to live another day. My wallet is not full, but my stomach is. I don’t have all the things I ever wanted, but I do have all the things I will ever need. My life is by no means perfect (few are), but it’s my life and I am happy. ”
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Have a wonderful safe and healthy holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. 

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                                           ©Perspectives/The Consulting Group, Inc., 2021

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