1/4 cup Old Bay Seasoning
3 lbs. 26 to 30-count local shrimp, shell on
Mrs. Hagood’s Shrimp Dip, for serving (recipe follows)
For Mrs. Hagood’s Shrimp Dip: (Makes about 2 1/2 cups)
1 cup mayonnaise
1½ cups ketchup
Pinch of Old Bay Seasoning
2 Tbs. fresh lemon juice
Bring a large pot of water to a boil, then stir in the Old Bay Seasoning. Add the shrimp and cook for about two minutes, or until they just turn pink. Drain the shrimp into a large colander and top them with ice to stop them from cooking further. Once cold, drain the shrimp again and serve or refrigerate.
For the shrimp dip: Combine, cover, and refrigerate before serving. Can be made up to a day ahead.
Food for the Southern Soul owner Jimmy Hagood hosts a Labor Day cookout with juicy ribs, sweet onion pie, and homemade cane syrup ice cream
