“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!
What you’ll need
Large Skillet
$74 At Amazon
Platter
$40 $30 At Amazon
Recipe information
Total Time
15 minutes
Yield
8–10 servings
Ingredients
2
4
2
10
3
1
2
Need to make a substitution?
Preparation
Step 1
Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Add 4 celery stalks, thinly sliced on a diagonal, and cook, stirring occasionally, just until softened, about 2 minutes.
Step 2
Add 2 lb. large shell-on shrimp, 10 Tbsp. unsalted butter, cut into pieces, 3 Tbsp. Old Bay seasoning, 1 small head of garlic, cloves separated (10–12), and 2 fresh bay leaves and cook, tossing occasionally, until butter is melted and shrimp are opaque, about 5 minutes.
Step 3
Transfer shrimp to a platter and serve with lemon wedges for squeezing over.