Prep 15 mins
Cook 3 mins
What a great way to serve shrimp as an appetizer! This got rave reviews from my guests! This is from BJ's Journal April 2006.
- 1 (12 ounce) bottle beer
- 2 teaspoons kosher salt
- 2 lemons, halved
- 3 bay leaves
- fresh thyme sprig
- 1 head garlic, split horizontally
- 1 tablespoon Old Bay Seasoning
- 2 lbs large shrimp, uncooked, with shells and tails
- lemon wedge, for serving
- Fill a large pot with about 2 qts. water.
- Crack open the beer and pour it in the pot.
- Add salt and squeeze in lemon juice; toss the halves in, too.
- Add herbs, garlic and Old Bay.
- Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
- Now reduce heat to medium-low and put shrimp in the mixture.
- Simmer, uncovered, for 2 to 3 minutes or until shrimp are bright pink.
- Drain and transfer to a bowl.
- Chill thoroughly, then peel.
- Serve with lemon wedges and coctail sauce.
- NOTE: I used peeled, uncooked shrimp for this and it turned out just fine.
- Cocktail Sauce:.
- Mix 1/2 cup ketchup, 1/4 cup grated fresh or prepared horseradish, 1 teaspoon minced garlic and a few drops of hot pepper sauce.