Discover My Husband's Easy Peel-and-Eat Shrimp Recipe Inspired by Martha Stewart
- A Louisiana native shares how her husband introduced her to Old Bay seasoning, a staple in his kitchen, which has now become a favorite for making shrimp.
Growing up in Louisiana, Tony Chachere's seasoning was as essential to our kitchen as salt. It went on everything: eggs
, gumbo
, fried catfish and even popcorn
. The green can was always within reach, and crawfish season was its time to shine. There's just something about that blend of spice and salt that tastes like home.
When I moved to Central Pennsylvania and met my now-husband, I was surprised to learn that his go-to seasoning was something I'd never even heard of: Old Bay.
But the first time he made shrimp
with the iconic Baltimore spice blend, I was sold. It was bold, a little peppery and absolutely perfect with seafood. We joke
now that our marriage is a blend of Tony's and Old Bay, and while I still reserve my Louisiana spice for crawfish boils, he reaches for Old Bay every time he makes shrimp.
Recently, I found out that his shrimp-cooking method is exactly how Martha Stewart
makes hers. Great minds, right? Now that we know that Martha signs off on this method, we're definitely sticking with it. It's easy, fast, delicious and a crowd pleaser every time. Here's how to make it.
Related: Al Roker's New Orleans-Style Shrimp Moves a Classic Dish to the Grill
How To Make My Husband's (and Martha Stewart's) Easy Peel-and-Eat Shrimp
Getty Images/Canva
This peel-and-eat shrimp recipe is as simple as they come. If you like to cook with measurements, you can refer to Martha's recipe
, but this is truly a recipe you can make using vibes, which is how we do it at my house. All you need is raw, shell-on shrimp, butter and Old Bay seasoning.
You start by melting a generous amount of butter in a large skillet over medium heat. Once it's bubbling and fragrant, you toss in the shrimp—shells and all—and season them liberally with Old Bay. Stir occasionally, cooking just until the shrimp turn pink and curl up slightly.
The whole process takes about 8–10 minutes for a skillet full of juicy, tender shrimp coated in a rich, salty-spicy butter sauce. The shells trap the flavor, so when you peel each shrimp, your fingers get messy in the best possible way, and every bite is dripping with buttery goodness.
It's a dish that works for everything from a casual weeknight dinner to a weekend seafood spread. Pile them high on a platter and serve them with paper towels, lemon wedges a bottle of hot sauce
and cocktail sauce if you want to go all out. You don't even need utensils—just roll up your sleeves and dig in!
Related: How To Make the Best Shrimp Scampi of Your Life, According to Martha Stewart
Why These Peel-and-Eat Shrimp Are So Great
Old Bay brings its signature blend of celery salt, paprika and warm spice; the butter smooths and deepens the flavor; and the shrimp provide their own natural sweetness. You can absolutely build on this dish, though, by throwing in some garlic, a squeeze of lemon or even by serving the cooked shrimp over grits (my favorite) or a salad.
And if you're someone who's more Team Tony than Team Old Bay, just know that you can sub in your favorite Louisiana seasoning, and you'll get a different (but equally delicious) version with that familiar Southern kick. For something totally unexpected, combine both the Tony's and the Old Bay, which we've done many times in our house!
Related: This Snow Crab Legs and Shrimp Steampot Recipe Is a True Seafood Feast
This story was originally published by Parade on Jul 17, 2026, where it first appeared in the Food & Drink section. Add Parade as a Preferred Source by clicking here.
