Beer-Boiled Shrimp
Submitted by macvideo
Plump shrimp simmered in beer with onion, garlic, bay leaf, peppercorns, celery, and lemon, then chilled for a cold appetizer that’s pure low-country flavor.
YIELD
2 poundsPREP
20 minCOOK
20 minREADY
40 minThis is the kind of shrimp you set out on ice at a backyard gathering and watch disappear in minutes.
Two pounds of shrimp get simmered in a fragrant beer broth loaded with sliced onion, garlic, bay leaf, whole peppercorns, celery, and lemon until they turn pink and plump.
Then you chill them down until they’re cold and firm, peel, and serve.
The beer infuses a subtle maltiness into every bite while the aromatics leave behind a gentle, savory flavor that cocktail sauce was born to complement.
Kitchen Tips
- Simmer the beer broth for 10 minutes before adding the shrimp. This gives the aromatics time to release their flavor into the liquid.
- Don’t overcook the shrimp. Twelve minutes in the simmering broth is plenty. Overcooked shrimp turn rubbery and nobody wants that.
- Let the shrimp cool in the broth for a few minutes before draining. They’ll absorb more flavor as they sit.
- Chill them well before serving. Cold beer-boiled shrimp have a snappy, clean bite that warm ones just don’t deliver.
Ingredients
Directions
Pour Budweiser in large pot and add onion, garlic, bay leaf, peppercorns, celery, and salt.
Bring to a boil; simmer 10 minutes.
Add lemon and shrimp to Budweiser beer. Simmer 12 minutes.
Remove from heat, let cool, and drain.
Peel off shells and CHILL WELL.
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