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Epicurious

Peel ’n’ Eat Old Bay and Garlic Shrimp

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Old Bay and and garlic shrimp on a platter with lemon wedges.
Photograph by Tonje Thilesen, Food styling by Lauren Stanek, Prop styling by Charlotte Autry

“I learned this recipe from my mother,” says Silver Iocovozzi, chef at Neng Jr.’s in Asheville, North Carolina. Large shell-on shrimp cook quickly (but gently thanks to the shell that prevents them from getting tough or rubbery) in a bath of Old Bay, butter, and a bit of celery for color and fresh crunch. “It’s a very, very simple dish, but a people pleaser,” says Iocovozzi. “My mother-in-law Kim requests it whenever we visit her in Savannah, Georgia—and I love making her happy!” Keep the wipes nearby; you’ll need them!

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