“I learned this recipe from my mother,” says Silver Iocovozzi, chef at Neng Jr.’s in Asheville, North Carolina. Large shell-on shrimp cook quickly (but gently thanks to the shell that prevents them from getting tough or rubbery) in a bath of Old Bay, butter, and a bit of celery for color and fresh crunch. “It’s a very, very simple dish, but a people pleaser,” says Iocovozzi. “My mother-in-law Kim requests it whenever we visit her in Savannah, Georgia—and I love making her happy!” Keep the wipes nearby; you’ll need them!
