Peel N Eat Shrimp

Peel N'Eat Shrimp is a quick and easy summertime meal. Serve it as a main course with a big mixed green salad and baguette. Or serve it as an hors-d'oeuvre with your favorite drinks. And don't forget a side of ketchup or horseradish and ketchup mixed together (cocktail sauce) for dipping.


  • 1 Pound Shrimp (Shell on, deveined)
  • 6 Cups water
  • 2 tsp salt
  • 1 carrot (chopped)
  • 1 rib of celery (chopped)
  • 1/4 onion (peeled)
  • 1/4 lemon
  • a few sprigs of flat leaf parsley


  1. Devein shrimp.  Rinse the shrimp in cold water and set them aside.
  2. Bring 6 cups of water with salt to a boil in a medium saucepan over high heat.
  3. Cut the carrot into large pieces.  No need to peel it.  Cut the celery into large pieces.  Peel and quarter the onion.  Quarter a lemon.  Rinse 3-4 sprigs of parsley.
  4. Add the carrot, celery, 1/4 onion, 1/4 lemon, and 3-4 sprigs of parsley to the water.
  5. Once the water comes to a boil, add the shrimp.  Leave the heat on high.
  6. Allow the water to come back to a boil.  When the shrimp begin to rise to the top, they are cooked.
  7. Turn off the heat and drain the shrimp over the sink into a colander.
  8. Place in a bath of ice water to stop the cooking.  Or just spread them on a serving dish and let them cool in one layer.

Keywords: Peel N'Eat Shrimp