Classic Beer-Boiled Shrimp Recipe2020-08-19
- Cuisine: American
- Course: Appetizer
- Skill Level: Easy
- Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
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This information is per serving.
Classic beer-boiled shrimp recipe.
Shrimp with spices and herbs boiled in beer. Beer makes a marvelous cooking liquid for shrimp. Very easy and delicious appetizer! You may also like Beer-Boiled Shrimp with Corn (adapted from https://www.craftycookingmama.com/):
Beer-Boiled Shrimp with Corn Recipe
Makes 4-6 servings
Ingredients: 6 cups (1.5L) water, 12 oz (360 ml) bottle lager beer, 1 yellow onion, peeled and cut into 8 wedges, 2 tablespoons (30 ml) Old Bay seafood seasoning blend, 4 small potatoes, unpeeled and quartered, 4 ears Sunshine Sweet corn, husked and cut into 2-inch (5 cm) pieces, half of small cabbage, cut into 4 wedges, 2 pounds (960 g) unpeeled raw shrimp
Instructions: In a large saucepan, combine water, onion wedges, beer, and seafood seasoning. Stir, separating onion pieces and bring to a boil, uncovered, over medium-high heat.
Stir in potatoes, then cover with a lid and boil until potatoes are tender, for about 10 minutes. Stir in corn and cabbage and continue cooking for further 5 minutes. Stir in unpeeled raw shrimp and cook for 5 minutes more or until shrimp turn pink.
Remove the saucepan from the heat. Stir shrimp mixture well, then drain, using a colander and reserving a little stock. Serve, with a spoonful of reserved stock and enjoy! If you like to cook with a beer, you may also like this recipe
Classic Beer-Boiled Shrimp Recipe
- 2 pounds (960 g) shrimp,head removed and shells intact
- 2 (12 oz (360 ml)) bottles of beer
- 1 garlic clove, peeled
- 2 bay leaves
- 1 tablespoon chopped fresh parsley
- 2 teaspoons salt
- 1 teaspoon celery seed
- 1/2 teaspoon thyme
- 1/8 teaspoon cayenne pepper
- freshly squeezed juice of half lemon
Wash the shrimp, if desired, but do not remove the shells.
Combine the remaining ingredients and bring to a boil. Add the shrimp and return to a boil.
Reduce the heat and simmer, uncovered, for 2 -5 minutes, depending on the size of the shrimp. Drain boiled shrimp and serve hot with plenty of melted butter seasoned with freshly squeezed lemon juice and Tabasco sauce or cold with a mayonnaise and cognac sauce for shrimp. The boiled shrimp may, of course, be shelled and deveined before serving.