Prep 10 mins
Cook 5 mins
Here is another of our favorite ways to prepare shrimp. This is great with a caeser salad, garlic bread and cold beer. Serve it with lots of napkins! We found this keeper in The Florida Cookbook by Jeanne Voltz.
- 1360.77 g shrimp, in the shell
- 3 (1020.58 g) bottle beer (can be flat)
- 4.92 ml dried thyme or 14.79 ml fresh thyme, minced
- 14.79 ml dry mustard
- 2 bay leaves
- 2 garlic cloves, peeled and slivered
- 4.92 ml salt
- 2.46 ml fresh ground black pepper
- 44.37 ml parsley, minced
- 44.37 ml chives, minced
- 118.29 ml butter
- 59.14 ml lime juice
- hot pepper sauce, to taste
- Wash and drain the shrimp.
- In a large saute pan or Dutch oven, combine the beer, thyme, dry mustard, bay leaves, garlic, salt, freshly ground black pepper, and 1 Tablespoon each of parsley and chives.
- Bring to a boil, add the shrimp and cook just until the shellfish turns bright pink, about 1 minute.
- Remove the bay leaves and serve from the pot or transfer the shrimp to a large bowl.
- Make a butter dipping sauce by melting butter in a small saucepan.
- Into melted butter stir lime juice, 2 Tablespoons each of parsley and chives, and hot pepper sauce to taste.
- Peel and eat shrimp to your heart's content - dipping in the butter sauce or just plain.
I did half the recipe for me and my BF. I used an Alexander Keith beer. I didn't do the sauce. We really loved this :) Thanks Acerast. Made for beverage tag.
Great way to prepare shrimp. Loved the flavor imparted by the beer and herbs. The parsley and chives are especially nice. Very simple and quick to make.