When the living is easy in the summertime, the cooking should be easy, too. Open a bottle of beer and a tin of Old Bay ...

1 pound large (18/20) shrimp, peeled and deveined, tails intact 1 1/2 to 2 tablespoons Old Bay Seasoning 1 (12-ounce) bottle ...

Shrimp--I recommend using 16/20 count raw, deveined shrimp for this grilled shrimp recipe. Anything smaller may be difficult ...

From crab cakes and corn on the cob to creamy dips, these Old Bay recipes use the seafood seasoning to bring bold, savory ...

Add the shrimp to the brine and let them soak for 30 minutes (any longer and they'll be too salty) before cooking. Step 2 Meanwhile, combine the ketchup, lemon juice, horseradish, and sriracha.

Step 1: Fill a large bowl with ice water and set aside. Put 10 cups of water in a pot, add the Old Bay seasoning, and bring to a boil. Add the shrimp and move the pot off the burner. Cover the pot ...

In a very large pot (12-quart) combine the water, beer, Old Bay seasoning and salt. Bring to a boil over high heat. Add the potatoes, onions and garlic and cook for 8 minutes.

My Husband Cracked the Code to the Best-Ever Peel-and-Eat Shrimp originally appeared on Parade.

Old Bay-Seasoned Steamed Shrimp. France C. This four-ingredient favorite is a delicious example of why Old Bay is an ingredient worth celebrating. Oftentimes, it really is the only seasoning needed.

Directions. Preheat oven to 350 degrees. Make tartar sauce: Mix all ingredients until evenly combined. Cover and chill in refrigerator until ready to serve.

Add shrimp and boil until they float to the top, about 1 1/2 minutes. Drain shrimp and transfer to a large bowl. 2 Pour butter over shrimp and sprinkle with Old Bay.

1 pound large (18/20) shrimp, peeled and deveined, tails intact1 1/2 to 2 tablespoons Old Bay Seasoning1 (12-ounce) bottle of beer, such as a light ale or lager, or a citrusy IPA1/4 cup waterJuice ...