Recipe by Acerast
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
Directions See How It's Made
- 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.