Peel and Eat Shrimp Hot or Cold

How do people prefer their peel and eat shrimp up here. Some like it hot and some like it cool on the coast. Hot with melted butter and cold with cocktail sauce.

If they must be cooked, I prefer mine cold with cocktail sauce.

Ideally though, I'd have a nice plate of ama ebi--raw and cold on a pad of rice, with the tempura fried heads and a bit of wasabi on the side.

I'll take 'em either way! Yum!

There is no wrong answer to this question!

I was at an family gathering in Ashland, KY on Friday. The featured appetizer was chilled peel-and-eat shrimp with cocktail sauce. I saved a little room for the honey-baked ham entree, but just a little.

I'll take em either hot or cold but actually prefer them about room temperature. Gotta have horseradish cocktail sauce thou, save the butter for lobster and clams!

Chilled....with a hot cocktail sauce....if anyone has enjoyed the shrimp cocktail at St Elmo's Steakhouse in Indianapolis, THAT'S my standard!

When you say hot cocktail sauce do you mean spicy hot or temp hot?

Chilled with a cocktail sauce that contains a LOT of horseradish.

Sorry Guys....

Steaming hot with the heads on with potatoes, corn, onions and sausage.....Just Like a good crawfish boil......with a pink ketchup and mayo sauce....Giddy Up!!!!!!!

Sorry Guys....

Steaming hot with the heads on with potatoes, corn, onions and sausage.....Just Like a good crawfish boil......with a pink ketchup and mayo sauce....Giddy Up!!!!!!!

One of these days you guys from Lexington are going to learn what good eating is!

Sorry Guys....

Steaming hot with the heads on with potatoes, corn, onions and sausage.....Just Like a good crawfish boil......with a pink ketchup and mayo sauce....Giddy Up!!!!!!!

I can't really argue with that logic Tommy. My girlfriend's family raise freshwater shrimp out in Western Kentucky, and that's how her dad always cooks them, with hot sauce substituted for ketchup. The sad thing is though, she doesn't care for sea food!

I like to steam them with some beer, bay leaves, lemon, garlic, salt, pepper, etc......then toss them peels and all in Old bay.....peel them, and dip them in a nice "crab louie" sauce...with is basically mayo, chili sauce, and a few other ingredients....yum...

I like em large and cold and I make both a c'tail sauce with a lot of horseradish and an herbal mayo. Actually I prefer a green goddess but a lot of my family and friends don't like anchovies.

Grilled, head on (brains!)

I'll take 'em cold or hot, but the cocktail sauce has to be strong enough to make my head twitch!

Chilled....with a hot cocktail sauce....if anyone has enjoyed the shrimp cocktail at St Elmo's Steakhouse in Indianapolis, THAT'S my standard!

The gold standard, St Elmo's!