Prep 10 mins
Cook 3 mins
This is slowly becoming my new FAVORITE recipe for shrimp cocktail. I do love my Alton Brown brinning recipe for shrimp, but if you are a bit pressed for time, this is a somewhat faster version, that still gives the shrimp great flavor. The shrimp have been perfectly cooked EVERY time I've made this. I adapted this recipe from my "Irish Cooking" cookbook. Feel free to add any spice to the boiling liquid that suits your taste.
- 3 (12 ounce) bottles pilsner beer, divided
- 1 tablespoon seafood boil, blend (I use OLD BAY!)
- 1 teaspoon white peppercorns or 1 teaspoon mustard seeds
- 1 teaspoon red pepper flakes
- 2 bay leaves
- 1 lemon, sliced into quarters
- 1 lb large shrimp, peeled and deveined
- seafood cocktail sauce, for serving
- Place 2 bottles of beer, Old Bay, peppercorns or mustard seeds, red pepper flakes, bay leaves in a large stockpot.
- Squeeze lemon juice into pot and add lemon quarters.
- Stir well.
- Bring mixture to a simmer over medium high heat.
- In the meantime, pour the remaining bottle of beer into a large bowl filled with ice, and set aside.
- Once the beer mixture on the stove comes to a simmer, add shrimp.
- Give pot a shake to make sure all shrimp get covered in the beer and spices, cover, and remove from the heat.
- Let pot sit for 3 minutes to cook shrimp.
- Drain liquid and transfer shrimp to the bowl of beer and ice in order to stop the cooking.
- Shrimp can be placed in the fridge in the ice mixture until ready to serve.
- When cool, remove shrimp from the bowl, arrange on a platter, and serve with your favorite cocktail sauce.