SAN DIEGO (CBS 8) - With summer fast approaching, this is a great recipe that is fairly easy even if you don’t cook very often. If you can boil water, you can make this recipe.
This was a dish I learned how to make at a beach party. A huge pot was filled with beer and seasonings and placed over an open fire and brought to a rolling boil. Several pounds of shrimp were added and boiled for 8 to 10 minutes, then drained and tossed on big serving platters accompanied by lots of cocktail sauce, melted butter and ice cold beer and the shrimp feast was on!
Whether you serve the shrimp cold or hot, the flavor that the beer imparts is delicious, I recommend making this every chance you have this summer. It is sure to be a crowd pleaser every time. Enjoy!
2 bottles or cans (12 ounces each) Budweiser beer or 1 quart water
1 tablespoon kosher salt
1 tbsp whole peppercorns
1 tbsp Tony Chachere's Creole seasoning
1 or 2 smashed garlic cloves
2 pounds fresh or frozen raw medium (50 to 60 in count) shrimp, in shells
(if shrimp is fresh make sure to remove the vein, but leave shells intact)
In medium stock pot heat beer, salt, peppercorns, Creole seasoning and garlic to a rolling boil. Add shrimp and reduce heat. Cover and simmer until shrimp are pink, (about 3 to 8 minutes). Drain; serve shrimp with sauce of your choice.
1 cup ketchup
1 tablespoons horseradish
1 tablespoon lemon juice
1 tbsp Worcestershire sauce
Place everything in a small bowl stir let stand for 10 minutes to let flavors combine then serve with shrimp
* Do not use a dark beer in this recipe.
* These shrimp are great in a simple salad of tomato, cucumber and avocado tossed with French dressing.
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