Works for me! I have know for some time I enjoy beer. Within the past week I have learned I also enjoy shrimp boiled in beer. I usually prefer to saute or bake shrimp, but I am adding this one to my shrimp-recipe rotation.
My assessment? Good flavor with just a touch of heat. My only complaint is the shrimp was a bit too salty. When I make this dish again, I will most definitely reduce the one tablespoon of salt by a teaspoon or more.
Like nearly every cooking with beer recipe I post, the choice of beer is fully up to you. In this recipe, however, try not to use a light beer. A Bud Select 55, for instance, will not impart much flavor.
I used mixed peppercorns and a lemon (as opposed to black peppercorns and a lime) to complement the lemony notes in my Sam Adams Summer Ale. Yes, I realize it is no longer summer, but I am holding on to it as long as I possibly can.
Notice the recipe calls for unpeeled shrimp. Notice the pictures you see here are of peeled shrimp. I win some; I lose some. Though it did not explicitly state this, I think the idea behind the recipe is to serve the shrimp chilled with a side of cocktail sauce.
I ate the shrimp warm with a side of rice. You can do whatever you like with your shrimp, but if you need an idea, I suggest adding them to pasta, a salad or even a pizza. Then wash them down with pint. Cheers!“If God had intended us to drink beer, He would have given us stomachs.” ― David Daye
- 2 pounds shrimp, unpeeled
- 1, 12 ounce beer
- 1 cup water
- 1 medium onion, sliced
- 1 lemon or lime, sliced
- 4 garlic cloves
- 1 bunch parsley
- 1 tablespoon salt
- 2 tablespoons Old Bay seasoning
- 1 teaspoon red pepper flakes
- 1 teaspoon whole black or mixed peppercorns
- Rinse shrimp and set aside to drain.
- Stir together all of the remaining ingredients in a large pot over medium high heat.
- Bring the mixture to a boil, allow to boil for 2 minutes, then add the shrimp.
- Cook, stirring often, until the shrimp turn pink and the mixture returns to a boil, about another 2 to 3 minutes.
- Drain the shrimp from the broth to serve.