This simple way to serve Shrimp was taught to me by my mother-in-law, Charlene Insley Chatfield. It was their “go to” meal for birthdays and other special occasions.
- 1 pound headless Gulf coast* shrimp
- 1 Tablespoon regular salt
- 1 Tablespoon seasoned salt like Tony Chachere’s or Old Bay
- 1 lemon, quartered
- old newspapers
- roll of paper towels
- 1 bottle red cocktail sauce
- 1 bottle tartar sauce
- optional: 1 jar prepared horseradish
In a large soup pot, pour in 4 cups of water and add 1 Tablespoon salt, 1 Tablespoon seasoned salt, and the quartered lemon. Bring ingredients to a boil. When water is boiling, add raw shrimp. Turn off heat, cover, and let stand on the hot surface, in the hot water for 5 minutes. Remove cover and stir shrimp to check: all shrimp should be bright pink. Remove pot from heat, pour contents into colander to drain off hot water. Add ice to shrimp to cool for handling. When shrimp are cool enough to handle, store in a tightly sealed, freezer-weight Ziploc bag. Chill overnight and eat the next day.
To serve -cover the table with old newspapers. Place the roll of paper towels and the sauces in the center of the table. Provide everyone with a small plate or dipping bowl. Each person mixes up their own blend of dipping sauce, peels and eats their own shrimp. Peels pile up on the side or in the center. When the shrimp are consumed, roll up shells and papers and dispose of in external trash can.
Serves 4 adults. Can serve 6 if you add slaw or salad, fries or beans, and hush puppies or bread.