Old Bay seasoning isn’t just about crab cakes. There’s so much you can do with it, and one of our favorites is a quick shrimp boil to give those shellfish a special Maryland kick. Spicy boiled Old Bay shrimp is a simple recipe. It’s very easy to make and quick from the kitchen to the plate. But don’t equate simple with flavorless.
Old Bay packs a ton of spice in that canister. Take a look at Old Bay’s ingredients and you’ll get an idea of how much flavor we’re talking about here. From ginger to allspice, it’s a laundry list of spices that, together, create a highly-addictive taste. This is an excellent party recipe, whether it’s a summer barbecue or a game day celebration.
The paprika in Old Bay supplies the heat (and there’s just a little spiciness here). If you’d like more spiciness, add a pinch or two of cayenne pepper powder to the Old Bay. It’ll provide additional spiciness without changing the overall flavor profile. Careful, a little goes a long way with cayenne, so start small.
See it being made:
Like this recipe? You’ll love these too:
- Cajun Crab Mushrooms: The mushroom caps act as a container for a delicious crab spread.
- Honey Old Bay Wings: A tasty one-two punch of sweet and (mildly) spicy.
- Old Bay Shrimp Salad: Such a delicious topper to a salad or use it as a sandwich spread.
Spicy Boiled Old Bay Shrimp
Ingredients
- 2 pounds large uncooked shrimp unpeeled, with tails still on
- 1/4 cup Old Bay Seasoning
- 1 1/2 cups beer
- 1/2 cup water
Instructions
- Rinse the shrimp and place to the side on paper towels to dry.
- In a large pot mix the water, beer, and Old Bay. Bring the mixture to a boil.
- Add the shrimp, reduce the heat to medium-high, stir, and then cover for 4 minutes. Stir once half way through.
- Check the shrimp to see if they are pink. If they are. drain the shrimp and move them to a serving plate. If not, cook them until they are pink (typically 1 to 2 additional minutes).
- On the serving plate, sprinkle the shrimp with Old Bay and then serve with salsa, cocktail sauce, and/or lemons.