A Perfect Meal—Oven-Steamed Shrimp

I’ve been making an oven-steamed shrimp recipe for several years now. Usually, I buy the extra jumbo frozen shrimp when it’s featured on a “Buy One, Get One Free” (BOGO) sale at our grocery store. Sometimes I buy the sale limit, throwing them in the freezer until the mood hits.  “Frozen shrimp? Food heresy, you say. Not so much. Really. If you use good quality frozen shrimp for the right recipe (one that ensures they do not overcook), it can taste every bit as wonderful as the shrimp that comes right off the boat. (The shrimp is also deveined, legs removed, and the shells come off so easily.) However, before I discovered this recipe, frankly, I had no idea how good frozen shrimp could turn out either. All the frozen shrimp I’d had previously had been slightly mushy at best, or totally mushy AND flavorless at worst. That’s always a painful situation to me. It’s hard to see one of my favorite foods rendered inedible that way. But, I digress …

The basis for this recipe was Black Pepper Shrimp.  I found it in our local newspaper’s Food section one day and was immediately intrigued. First, it was a shrimp recipe. I love shrimp. Second, it called for fresh ground black pepper, which I really enjoy. Third, it was quick and easy—only four ingredients. So far, no negatives! In the article accompanying the recipe, the author stated that he and his wife usually had this shrimp dish with nothing more than a bottle of Riesling. OKAY, that was it. That was the hook I could not resist. I love a good Riesling and I was being told this shrimp and Riesling alone would be the makings of a good meal—yeah, baby! When frozen shrimp was on a BOGO sale again, I stocked up, and I picked up a favorite Riesling.

First go round, I made the recipe exactly as stated, which is my usual MO (if I have all the ingredients and can safely eat them). Immediately upon serving, the shrimp was quite good and we enjoyed it. As promised, the Riesling complemented the heat of the black pepper well. But, the second night, with some leftover shrimp, the black pepper taste was overpowering—even somewhat “offset” by the fruitiness of the Riesling. Yet the presentation was gorgeous and the shrimp themselves were delicious … cooked to perfection—nice and juicy. Cooking and cleanup were so easy, too. It was clear that a slight recipe modification would be necessary and the solution was obvious: replace the black pepper with Old Bay seasoning. I live in Virginia very close to the Potomac River and not far from the Chesapeake Bay. Old Bay seasoning to us is akin to green chiles to someone from New Mexico … an absolute “staple” for flavoring, particularly for seafood.

Since then I’ve been making the shrimp using Old Bay instead of the black pepper and adjusting the amounts for butter and seasoning as the mood strikes. Without a doubt, the Old Bay version is excellent. But, in trying to eat dairy free, I really wanted to make this recipe using olive oil versus butter. Last night I decided to give it a  try using olive oil over butter. I confess I was skeptical. But, first, a little background …

My husband had purchased 5 pounds of frozen shrimp from a local seafood dealer at the last minute for a Super Bowl party. He brought them home and I looked at them and I looked back at him with raised eyebrows. He had left to buy cooked spiced shrimp … what happened? It turned out the weather was so cold at the time that the seafood establishment’s outdoor cooker was not operational because their gas lines kept freezing. Sad story, huh? LOL But, I had a lot going on at the time and cooking 5 pounds of shrimp was not on my agenda. My husband said he’d cook them. Uh huh, right … I know how that works. Oh, he is a really good guy and he makes a mean omelet (more of a frittata actually) and flips the meat on the grill from time to time, but he does not really cook. So, after a brief “discussion,” the shrimp was placed in the freezer. I called another seafood establishment whose spiced shrimp is my favorite. In addition, to their special seasoning mix (red pepper, etc.), they use pickling spices, which add a very distinct and special flavor. (Their price is even comparable to the cost when I buy and cook the shrimp myself.) So we picked up the 5 lbs of spiced shrimp on the way to the party and all was good.

But, since February, the box of shrimp has waited in the freezer. Last night, I really wanted shrimp. I did not really want 5 pounds of shrimp, but I didn’t plan on buying more shrimp until we’d cooked that. I also had two beautiful artichokes on hand. We are artichoke addicts, but addicts of real artichokes, not the marinated, vinegary kind you find in a jar. Steamed artichokes and spiced shrimp are one of our perfect meals. Absolutely nothing else is required. (Well, okay, that Riesling is still a pretty good bet!) In fact, if you add a salad, a potato, and/or bread, you’ll be taking away from the flavors of the shrimp and artichokes, not to mention providing way too much to eat. If artichokes aren’t in season, the great salad with the shrimp are another great combo.

While the artichokes steamed, the box of frozen shrimp sat on the counter. I had this naïve notion that they might thaw just enough so that I could chip off half of them and put the other half back in the freezer. Wrong. By the time, the artichokes were done  about an hour later, no thawing had occurred. So I cooked one batch of about 3 pounds and a second batch of 2 pounds. One batch I made using butter, garlic, and Old Bay. For the other batch, I simple replaced the butter with olive oil, still adding garlic and Old Bay. At the last minute, I opted for extra virgin olive oil for the richer taste rather than the milder basic olive oil. My dear, dear friend, Jennifer, had brought this “personal size” olive oil to our last meeting and about half the carton was left. oven-steamed-shrimp-0411

When I tasted the version made with olive oil, I was so pleased … thrilled actually. This version of the shrimp totally exceeded my expectations. They were just absolutely fabulous. By that time, my husband had eaten several of his “butter” shrimp and was raving over them and the artichoke as usual. (Did I mention we love artichokes?) I asked him to taste the olive oil version. He did and said they tasted wonderful and pretty much the same to him, except he added that “my” version tasted a little spicier. I chuckled to myself because I had actually used less Old Bay, proportionally, in my version. The olive oil had actually enhanced the Old Bay flavor. It had also given some of the shrimp a beautiful burnished appearance, but yet they were not overcooked. Happily, the olive oil version will be the one we make in the future.

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In hindsight, I could have cooked that 5 pounds of shrimp for the February party just like I did last night—easily in the oven in two batches—but I’m glad I didn’t because we thoroughly enjoyed them last night, we will enjoy them again tomorrow night, and I’m peeling a little over a pound to add to the jambalaya for our support group meeting later this week. Yum. These shrimp make for a very simple, yet impressive meal—equally perfect for hanging out at home with family or sharing with guests.

Okay, here’s your quiz … can you identify each version? Is the  shrimp on the baking sheet the butter version or the olive oil version? What about the shrimp on the plates? Which one is which?

Oven-Steamed Shrimp
Author: 
 
Ingredients
  • 3 pounds shrimp, with shells on
  • 8 tbsp butter (or 6 tbsp olive oil) (adjust amounts to taste)
  • 3 tbsp chopped garlic (I use minced in the bottle; I am lazy)
  • 4 tbsp Old Bay seasoning (adjust amounts to taste, or optional: if you like “plain,” just skip)
Instructions
  1. Preheat oven to 450 degrees.
  2. Rinse and drain shrimp. Arrange in a single layer on a large, rimmed baking sheet. (Note: You don’t have to be a fanatic about this. I did not have a single layer last night. I just made sure to coat shrimp well and turn so both sides were cooked properly.)
  3. Melt butter (or warm the olive oil) in saucepan, adding garlic to sauté a few minutes. (I just used the microwave for about a minute.)
  4. Pour butter (or olive oil) over the shrimp and stir to coat well. Sprinkle about half the Old Bay over the shrimp.
  5. Bake until shrimp are pink, about 5 minutes. Use a spatula or tongs to turn the shrimp. Sprinkle with the remaining Old Bay, and bake another 2 to 3 minutes. Serve immediately.
Notes
These only take about 15 minutes of prep/cook time before eating. Adjust recipe to amount of shrimp you want to eat. (We usually make two pounds, and it still lasts for several meals.) If you use frozen shrimp, just run cold water over them until they separate. Larger shrimp and slightly frozen shrimp, like the extra jumbo ones I use, will take a minute or two longer to cook on each side. Just look for that nice pink look and the fabulous smell that says they are ready to eat. Of course, test one if necessary.
Adapted from recipe by Paula Deen

This post is linked to Friday Foodie Fix–Shrimp, Slightly Indulgent Tuesdays, Tempt My Tummy Tuesdays, What can I eat that’s gluten free?, Flippin Fast Fridays, and 5-Ingredient Mondays, and Gluten-Free Wednesdays.

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.

Comments

51 Responses to “A Perfect Meal—Oven-Steamed Shrimp”

  1. Diane-thewholegang on April 15th, 2009 12:49 pm

    I LOVE shrimp. People keep asking me how many times a week I eat it. I always love finding new recipes for shrimp. I’m really interested in the artichoke. I have to admit I’ve never cooked a fresh one and I have an idea for a recipe so I need to give it a go. So it took an hour to steam an artichoke. You mean I have to be patient. Arggg. Ok, I’ll give it a go. Let me know what liquid you used for steaming them and what you put in it.

    Every time I go to the grocery I check on the shrimp. Whole Foods has had their Jumbo on sale for the past week. I buy 2 1 pound packages and eat one and freeze the other for later. Can’t pass up the deal.

    So your husband cooks or pretends to cook! I’m jealous. Mine just loves to eat and he cleans up the kitchen after me. That is no easy task some nights.

    • Shirley on April 15th, 2009 7:19 pm

      Hi, Diane!–As a fellow shrimp lover, aren’t you always amazed at people who don’t like shrimp or seafood? How can that be?! LOL This is a terrific recipe. Stocking up is great so you can make a meal like this for a lovely mid-week treat or an elegant appetizer or dinner to delight a special guest.

      Artichokes are really very easy to steam/boil. I’ll do a post later, but here’s a site with step-by-step directions and pictures. There are a few points I disagree with, so I’ll share them now. First, when you are preparing the artichoke, after you have trimmed the leaves and removed the bottom outer leaves, cut the stem off completely so the bottom is flat and will sit right on the bottom of the pot. I use a big stock pot. Add a couple of inches of water versus the one inch they cite. That way you won’t have to add water while cooking. Once water is boiling, add artichokes to the pot and turn down the heat with lid at an angle so excess steam can escape. Keep the water at a good simmer. Stir about every 10 minutes, so the bottom of the artichokes don’t burn. Those directions call for a steam basket and if you have one, you certainly can use one, but I think the artichokes cook faster right in the water on the bottom of the pot. And, you don’t need anything other than water to steam them in. That’s what I use. But, you might try them once using water and another time adding lemon, bay leaves, garlic, or whatever. Most directions online say to cook them for only about 30 minutes, but that is not nearly long enough. Always pick artichokes that feel nice and heavy … those are the best. Don’t be put off by unattractive artichokes, either. Pick the best looking ones, but even ones whose leaves are a bit brown will be delicious. You are not eating the outside of the leaves, so it’s not a big deal. I’m not sure if some get frost bitten or whatever. You can find artichokes in the store year round now, but there are definitely times where they are larger, look better, etc. Anyway, you can start checking them at 50 minutes. Then check every 5 minutes. When the artichoke is done, you will be able to easily pull one of the upper leaves off. Then you can test by following directions on how to eat them, that is, after you pull a leaf off easily, put it in your mouth and use your teeth to scrape off the “meat.” If it all comes off easily in your mouth and is tender, the artichoke is ready. Follow the rest of the directions on that site. We always just dipped the leaves in a little butter and my hubby did that last night. I just dipped mine in a little olive oil last night, and not all the leaves. They are just divine. We even cook artichokes most of the time when we go camping. They don’t require constant attention so you can be doing other stuff nearby, but I usually have stuff that needs to be done in the kitchen anyway. FYI–I’d read others microwave theirs, but we tried that method and the artichokes had absolutely no flavor. I’ve also read about pressure cooking to shorten the cooking time, but I’ve never tried that. If you know someone who cooks them, you might get them to give you a demo … you could be the student for a change. ;-)

      Shirley

  2. Cindi on April 15th, 2009 4:03 pm

    I love shrimp, so will definitely be preparing a batch like this. I think I’ll do the olive oil version. How do you fix the artichokes? I like them, but have never prepared them myself. Seth and Olivia made Rolo turtles again over the weekend. I took a couple of pictures and will send you one after I download them from the camera.

    • Shirley on April 15th, 2009 7:29 pm

      Hey, Cindi–The olive oil version is sooo good. Use your best judgment on the amount of olive oil. Frankly, I didn’t really measure mine last night, so I guesstimated for my post. I just used part of the small box making sure they were well coated. See directions on cooking artichokes in my comment to Diane below. But, I promise to do a post eventually. I’ve been cooking artichokes forever, but I guess most people don’t cook them.

      How cool that Seth and Olivia teamed up to make the Rolo turtles—can’t wait to see the pics! :-)

      Shirley

  3. noble pig on April 15th, 2009 7:51 pm

    See I want to make these with the shells off..I’m lazy. Have you ever done that?

    • Shirley on April 15th, 2009 8:19 pm

      noble pig–LOL, Cathy, I am with you on being lazy! For most things anyway, but I’m one of those folks who enjoys the “must slow down” and social aspect of peeling shrimp, picking crabs, eating steamed artichokes, etc. No way to rush through dinner when you are peeling shrimp. Hubby puts on some vinyl (we still have lots of music on vinyl that we love), we talk … it’s all good. When I sit down to eat, I might be a little tense from the day’s events, but by the end of the meal, I’m relaxed and happy. :-) But, that said, in the reviews of the original black pepper shrimp recipe that I was looking at the other day, some folks had made this recipe with already peeled shrimp. They stated that they followed the same steps, but just didnt’ need to cook the shrimp as long. So give it a try. I’d be a little worried that the shrimp might dry out, but they’d probably be fine if you watched them. And, what a quick delish meal, huh? Please report back if you do try them that way.

      Shirley

  4. V-Grrrl on April 16th, 2009 12:11 pm

    Not a shrimp fan but I have to say, your photos make it look oh-so-appetizing. And I still remember the artichoke you cooked in the campfire in the mountains. : )

    • Shirley on April 17th, 2009 12:23 pm

      Hey, V–Thanks very much for your nice words! See … you are in the camp I don’t understand … the non-shrimp fan! LOL I always wonder how we end up in one camp or the other ;-) However, I am certain there are foods you love that I don’t. That was a special afternoon/evening at our mountain property with you all. Sharing artichokes with others as a group appetizer is always more of a treat than enjoying one on one’s own I think. :-)

      Shirley

  5. ~Z~ on April 16th, 2009 2:41 pm

    Artichoke has been my absolute favorite food since I was a little girl! When other kids loved pizza and hamburgers, I liked the alien vegetable – what a weird kid I was! This looks like a delicious use of an artichoke and I hope maybe we can try it soon!

    • Shirley on April 17th, 2009 12:39 pm

      Hello, Z! Ah, you are truly a kindred spirit! :-) I didn’t learn about the joy of artichokes until I met my husband when I was 20, so I’m still playing catch up. LOL Our son though has been eating artichokes pretty much as soon as he could eat solid food. Occasionally, I have bought two for us to share versus three, one for each of us, because the prices were steep at the time. When this has happened in the past, my son has not been a happy camper. ;-) Now he’s away at college cooking artichokes on his own, and reveling in how good they taste. Nothing like the joy of eating something fabulous that you cooked yourself!

      Thanks for commenting, Z!
      Shirley

  6. therese on April 16th, 2009 6:31 pm

    Well, that does it. I am the only shrimp eater in the house so I never make it. Time to change that. I confess that the feet (are they feet?) give me the heebs so I’ll be using peeled shrimp. Think I’ll steam an artichoke, too! I’ll fix a separate main for the others so we can enjoy the artichoke experience together. Will report back.

    Love the way you describe it all. I can just see you guys enjoying that music/conversation/time/meal.

    • Shirley on April 17th, 2009 12:55 pm

      Hey, Therese–Your anti- foot fetish doesn’t surprise me! ;-) LOL But, you don’t have to get peeled shrimp to avoid the feet. The frozen shrimp I normally buy are in the shell, but the feet have been removed and they’d been deveined, so the mid-part of the shell, so to speak, has also been removed. These won’t make you squeamish at all … I promise. Plus, they make for easy peeling. However, the shrimp in the 5-lb box that hubby picked up did not have those “niceties.”

      I’ll look forward to your report. I’m hoping that everyone will be happy with you using them as guinea pigs. :-) Thanks also for the nice comments on our meal routines. Please know that we are human … there are those evenings where we each grab a plate and head to separate rooms! But, that makes the moments we do sit down to relax and enjoy a great meal together even better I think. Well … as long as he doesn’t play what I call “umba gumba” music (e.g., Laura Brannigan, Melissa Manchester, Stevie Nicks’ solo music)! LOL

      Shirley

  7. Kay on April 17th, 2009 9:30 am

    Now you’ve got me craving the shrimp that are in my freezer. I think there are some scallops in there, too. If I EVER finish the chicken coop, I’ll treat myself to a seafood feast.

    • Shirley on April 17th, 2009 1:01 pm

      Kay–Shrimp and scallops in the freezer! Oh, what a feast you can have indeed. :-) You could probably even cook them together using this method. Please let us know if you do! Oh, you’ll finish the chicken coop, Kay. I’ll keep checking your blog for updates. :-)

      Shirley

  8. Nance on April 17th, 2009 10:31 am

    The ones on the plates = olive oil?

    Anyway, we are all huge shrimp fans at the Dept. and we love Old Bay. Got a taste for it from our friends in So. MD. I think cooking shrimp in their shells keeps them more flavorful, don’t you?

    • Shirley on April 17th, 2009 1:08 pm

      Hi, Nance–I wasn’t clear on my quiz instructions. Each plate has shrimp cooked a different way. So does the first plate or the second plate have the ones cooked in olive oil? Then the other plate contains the shrimp cooked in butter. I only showed one picture of them on the baking sheet so that’s an either/or proposition. Thanks for being willing to guess!

      I think the love of Old Bay is spreading far and wide because of “networking” like you mentioned. :-) And, I definitely agree that the shrimp are more flavorful in the shell. The shrimp from this recipe are nice and juicy, too. Hubby always wants melted butter for other steamed shrimp, but there’s just no need with this recipe.

      Shirley

  9. Heather @ Life, Gluten Free on April 17th, 2009 2:35 pm

    Artichokes are a household favorite here. We just had some recently that were quite fantastic.

    • Shirley on April 17th, 2009 2:43 pm

      Heather–It’s good to “see” you and nice to know that you are a fellow artichoke “addict”! ;-) I think they are always very good, but like you said, some are just fantastic … absolutely popping with flavor.

      Shirley

  10. Jennifer on April 20th, 2009 7:37 pm

    Shirley, I am an artichoke fanatic too!! My parents always tell the story when my sisters and I were little… the pediatrician asked us our favorite food and we all individually said “artichokes”… I think the doctor was amazed that we knew what they were at such a young age. Reminds me that I need to make them for my kids (10, 8, 4).

    Looking foward to meeting you soon. I was bummed I couldn’t make Friday’s group meeting. Hope it will work out for May :)

    • Shirley on April 20th, 2009 8:25 pm

      Hi, Jennifer–Ah, that’s a cute story. Yes, people are surprised when answers other than french fries and chicken nuggets are offered. I remember when my son was little and he was offered a free selection from the deli at our grocery store. He selected Swiss cheese, which really shocked our friend in the deli. Yes, please steam some artichokes for your kids. :-)

      It was a great meeting, so I’m sorry you had to miss it. But, all of our meetings are the best. ;-) Email will be coming out shortly announcing the May date! I also hope you’ll be able to make it, Jennifer. Can’t wait to meet you and thanks so much for posting on gfe!

      Shirley

  11. Jennifer on May 2nd, 2009 9:52 pm

    We had the steamed artichokes for dinner tonight (with Rueben Chicken) and they were absolutely wonderful… even my 4 year old loved them! I just had to report back to you :) See you later this month!!

    • Shirley on May 2nd, 2009 10:16 pm

      Hi, Jennifer!!–Thanks so much for reporting back. I’m so happy the artichokes were a success. :-) They taste so good and are such a fun “activity food”! I’m tickled your 4-year old enjoyed them as well. It’s great to start them out so early loving such wonderful and healthy food! Hey, that Reuben Chicken sounds good, too. ;-)

      Shirley

  12. Diane-thewholegang on May 25th, 2009 9:55 am

    So glad you shared this one with Friday Foodie Fix. Though it was great.

    • Shirley on May 25th, 2009 11:16 am

      Hi, Diane–Thanks! It’s one of our faves. I just stopped up again at a BOGO sale–love that! ;-)

      Shirley

  13. Brian on May 25th, 2009 1:14 pm

    I’ve never cooked shrimp in the oven. I’ll have to try it. Thanks for sharing the idea.

    • Shirley on May 25th, 2009 2:46 pm

      Hi, Brian–Cooking shrimp in the oven is really a pleasant surprise. It’s easy to do with this recipe and the shrimp is delicious—so juicy and flavorful!

      Thanks so much for stopping by gfe!

      Shirley

  14. Rachel on May 26th, 2009 12:39 am

    This looks terribly tasty and frightfully easy. Can’t wait to try it out. Sometimes the simplest meals are the ones that please the palate the most.

    • Shirley on May 26th, 2009 7:06 am

      Rachel–Hi, and thanks for stopping by gfe! I think you’ve described this dish perfectly. Everyone is surprised how wonderful these shrimp are coming out of the oven! :-)

      I’m still thinking about your coconut shrimp recipe, too. I mean shrimp and coconut are just a fabulous combo! Yours looked SO good!

      Thanks for commenting and please report back when you make this recipe!
      Shirley

  15. Lisa@blessedwithgrace on January 5th, 2010 10:21 pm

    Looks wonderful!!!!!!! Thanks for linking to TMTT.

    • Shirley on January 5th, 2010 11:45 pm

      Hi Lisa–So glad you like this recipe! Always a great reason to stock up on shrimp. :-) TMTT is full of good stuff, with your rigatoni and sausage dish being at the top of the list. Thanks for hosting each week!

      Shirley

  16. Amy @ Simply Sugar & Gluten Free on January 5th, 2010 11:31 pm

    I have never made shrimp this way…sounds so simple and delish! My kind of food. Thanks for linking to Slightly Indulgent Tuesdays!

    • Shirley on January 5th, 2010 11:50 pm

      Amy–I always had a problem telling when shrimp was done when steamed the traditional way. This oven method is so easy and the shrimp stays so juicy. :-) Must go back and see what else has been added to Slightly Indulgent Tuesdays. Some great recipes there this week as always—thanks for hosting! I also loved your advice on resolutions, but forgot to comment on that. :-(

      Shirley

  17. Linda on January 6th, 2010 9:32 pm

    You know, I don’t think I ever eaten artichoke in any form. I should make it a goal to do that this year! The shrimp look great, and I’ve been in the mood for shrimp recently.

    • Shirley on January 7th, 2010 12:00 am

      Hi Linda–I encourage you to try artichokes in 2010. That’s a fun goal! We love them in our family, but we are not fans of the marinated ones. Our favorite way of preparing them is steaming them, and then just dipping the leaves in a little melted butter.

      Glad you’re in the mood for shrimp. I think you’ll love this recipe. :-)

      Shirley

  18. Brian on January 8th, 2010 2:09 am

    Looks good to me. I bought some Old Bay a little while ago. I should try it out on some shrimp.Thanks for the idea.

    • Shirley on January 9th, 2010 10:52 am

      Brian–Thanks! Yes, give them a try. I think you’ll really enjoy them. Mr. GFE is always amazed when I cook these shrimp. He can never believe that I just pull shrimp out of the freezer and end up with this delicious meal. BTW, Old Bay is a requirement here in VA. Hope you’ll find more great ways to use yours!

      Shirley

  19. Iris on January 17th, 2010 5:46 pm

    Old Bay seasoning is gluten free? This is good news!

    I would love some of that shrimp and artichokes right now!

    • Shirley on January 18th, 2010 12:33 pm

      Hi, Iris–YES, Old Bay seasoning is gf! You can read more here, but it’s a naturally gf product. So, enjoy. I think these shrimp and artichokes should definitely be in your future … after your elimination diet, of course. ;-) In the mean time, I bet your sush will taste great today! :-)

      Thanks for taking the time to comment! Hugs,

      Shirley

  20. Pat on August 13th, 2011 3:37 am

    Hi Shirley,
    Thanks for this recipe! It never would occur to me to put fast-steaming shrimp in the oven. But this looks like my selection for tonight’s surf & turf feast. My son has dairy allergies and, of course, loves drawn butter.

    I grew up on the Chesapeake in the ’40s & ’50s, so i know Old Bay very well. However, it’s too salty for me now. For any of your readers who have similar salt problems, i’ve found “Blue Crab Bay Salt Free Steaming Spices” to be excellent. It’s from Bay Beyond, Inc., in Melfa, VA — bluecrabbay.com

    • Shirley on August 13th, 2011 8:15 am

      Hi Pat–Welcome to gfe! :-) I’ve made this recipe many, many times since I first posted it. Everyone always loves it, even in the absence of butter, which of course, they don’t even notice is missing. Most often of late, I make these shrimp on the grill when we’re camping. It’s easy to throw the bag of shrimp in the cooler when I’m packing. Sometimes I don’t have Old Bay with me and just use some cayenne and other seasonings. Thanks so much for the info on the other steaming spices! They sound wonderful; I’d love to try them. :-) We stayed on the Eastern Shore of VA one week when Son was little and actually chartered a small plane to take the three of us on an aerial tour of the area. We flew out of the tiny Melfa airport! It was a great and memorable trip. :-)

      Happy to meet a Cheseapeake gal! ;-) Thanks again for the tip.
      Shirley

  21. Kristin W. on March 20th, 2012 1:07 pm

    This was so good! I had to cut down on the Old Bay so it wouldn’t be too spicy for my kids and we had nothing left over. I served it with roasted brussel sprouts to soak up the buttery spicy sauce! YUM!

    • Shirley on March 22nd, 2012 9:43 pm

      Hi Kristin–Thanks so much for always being willing to report back with your family’s reviews! Serving this shrimp with roasted Brussels sprouts is genius! Must try next time. :-)

      Thanks again, dear.
      Shirley

  22. Iris on March 3rd, 2013 2:37 pm

    Thanks for sharing at 5-Ingredient Mondays. When I was in college, my friends were talking about Old Bay and I had no idea what that was. Now I do and I love it, especially on shrimp!

    • Shirley on March 3rd, 2013 4:53 pm

      My pleasure, Iris. And yay for Old Bay! It’s a requirement around here. Glad you’re a fan now! :-)

      Shirley

  23. Sarah || Celiac in the City on August 8th, 2013 7:26 pm

    I seriously LOVE when you re-post recipes like this! This was in the pre-Pinterest era, ha! My mom and I have shrimp together most times I see her, and I’m trying to get her into artichokes, so this would be perfect. Have a great weekend! :)

    • Shirley on August 10th, 2013 10:43 am

      Sarah–I really appreciate you taking the time to say that! I figured that most folks don’t have time do dig through my archives or Recipe Index so I have to help them. ;-) I hope your mom becomes an artichoke devotee with your help. I know I wouldn’t want to live without my artichokes. (Only slight dramatization there. I really do LOVE them!) The shrimp and the artichokes are a great combo because they are both finger food and if one eats dairy, melted butter works so nicely for both. ;-) Hope you have a great weekend, too, dear!

      Hugs,
      Shirley

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