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Andi Longmeadow Farm
This appetizer can have a nice little kick (or not if you prefer).
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(uncooked and easy peel)
(enough water to cover shrimp by one inch)
medium sized jalapeno (deseeded, deveined, and chopped finely, optional ingredient!)
fresh lime juice
teaspoon Old Bay Seasoning (optional)
cup seafood cocktail sauce, for dipping
(dried or fresh)
Using a medium sauce pot, place the shrimp in 1 inch (or more) cover the shrimp.
Bring to a boil.
Cover and immediately remove from heat. Set aside 1 minute.
Drain and rinse the shrimp under cold water to stop the cooking and put into a bowl.
Cut the jalapeños in half lengthwise, devein and deseed. Place in a bowl with the shrimp.
Toss with 1/2 cup of water, lime juice, cilantro, and salt to taste.
Cover and refrigerate up to 1 day ahead.
On day serving, drain the shrimp. Toss with Old Bay if using. Add different sized crackers and a tooth pick. Put dipping sauce beside the shrimp. Sprinkle chives on top.
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