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 is a dish I love to make at the start of summer -- boiled shrimp tossed on big serving platters accompanied by lots of cocktail sauce, melted butter and ice cold beer!
Whether you choose to serve the shrimp cold or hot, the flavor is amazing. I recommend making this every chance you have this summer. It's sure to be a crowd pleaser every time. Enjoy!
1 quart each - water, Budweiser beer
3 tablespoons kosher salt
1 tbsp whole peppercorns
3 to 4 tablespoons Tony Chachere's Creole seasoning
1 or 2 garlic cloves, unpeeled and smashed
3 to 4 pounds fresh whole large shrimp, in shells (make sure to remove the vein, but leave shells intact)
In a large stock pot, heat water, salt, peppercorns, Creole seasoning and garlic to a rolling boil then add beer. Let the mixture come back to a boil then add shrimp; turn off heat. Cover and let stand for about 15 minutes or until shrimp are pink. Drain and serve shrimp with sauce of your choice.
1 cup ketchup
1 tablespoon horseradish
1 tablespoon lemon juice
1 tablespoon 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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