Peel-and-Eat Shrimp with Barbecue Spices
During his visit to Savannah, Bobby Flay ate as much Gulf shrimp and barbecue as humanly possible, then came back to New York and created a recipe that cleverly combines them both. He loves to rub large peel-and-eat shrimp with a barbecue-inspired blend of paprika, chile powder, sugar and cumin before sautéing them.
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