I wanted to make Old Bay Shrimp, but I did not feel like having the mess associated with peeling and eating steamed shrimp. I found another way to make the shrimp and still get that great Old Bay flavor.
The Old Bay Sauteed Shrimp has an S/C Value of 0/0. I served the shrimp with a boiled Artichoke (S/C Value of 1/1) dipped in a French Vinaigrette Dressing (Brianna's Homestyle Brand is a S/C value of 0/0). This would also be great with some roasted fingerling potatoes (S/C Value of 0/1 for half a cup).
Old Bay Sauteed Shrimp
1 1/2 lb shrimp (I used large USA caught shrimp)
2 tsp Old Bay Seasoning, original
1 tbsp unsalted butter
Peel and devein shrimp, if necessary. Pat the shrimp dry and put them in a resealable bag. Add Old Bay and shake to coat the shrimp.
In large skillet, melt butter on medium-high heat. Cook shrimp for about 2 minutes per side, or until the shrimp turn pink, curl up slightly, and are cooked through
Serve while hot.