My Husband Cracked the Code to the Best-Ever Peel-and-Eat Shrimp originally appeared on Parade. Growing up in Louisiana, Tony Chachere’s seasoning was as essential to our kitchen as salt. It went on ...

Shrimp: 1 cup water ½ cup cider vinegar 1 cup beer (not dark beer) 4 tablespoons Old Bay Seasoning, divided 2 bay leaves 1 small onion, quartered 2 ribs celery, cut into 2-inch pieces 1 lemon, sliced ...

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It’s been almost forty years since Ed Novak opened the Broker Restaurant, at 821 17th Street, which has been serving up complimentary bowls of peel-and-eat shrimp to crowds for generations. The ...