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Paw Paw’s Wind Mill Point Peel ‘n Eat Shrimp

Serves a crowd (10-15 people)

2 12-ounce bottles beer
Water as needed
Can of Old Bay seasoning (need about 2 cups total)
5 pounds jumbo shrimp (15-20-count size is good) shell on
Cocktail sauce (recipe follows)

I think Paw Paw tells it best here. “Get a big old pot, maybe like a stock pot or steamer pot with a steaming basket that fits into it and a good tight-fitting lid. Pour the beer into the pot and add about a half a cup of Chesapeake Bay seasoning, don’t be shy. Add water to the pot to bring the liquid level up to the bottom of the steaming basket. The trick is you want enough liquid, but don’t want the shrimp sitting in it. Place half of the shrimp in a large bowl and pour in a half cup of Chesapeake Bay seasoning and mix well. Put the seasoned shrimp into the steaming basket and when the stockpot is screaming-steaming, place the basket into the pot and cover with the lid. The name of the game here is seven minutes. You want to stir up the shrimp about every two minutes. Halfway through the cooking time, sprinkle on some more Chesapeake Bay Seasoning, and at seven minutes do the taste test. The shrimp should be cooked through and crisp – you don’t want it soggy, and overcooking, and shrimp sitting it the liquid, will do just that. If shrimp are not quite done give them about 2 minutes more.”

Dump the shrimp into a bowl and put it out with plenty of cocktail sauce for dipping.

Season the second half of the shrimp with a half cup of Chesapeake Bay Seasoning and repeat the cooking process. You can use the same steaming liquid that you steamed the first batch with, adding a little more water if necessary.

Paw Paw Windmill Point Rule #1 – Do not peel the shrimp! The shell is the natural wrapper and it keeps them crisp and moist inside.

Rule #2 – Do not peel shrimp for anybody. They need to do it themselves to get the seasoning on their fingers while they’re eating the shrimp – that’s what makes it taste so good.


Windmill Point Cocktail Sauce

2 cups ketchup
2/3 cup horseradish
Juice of 2 lemons, strained
1 teaspoon Tabasco sauce
Combine all the ingredients in a bowl and mix well.


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