Spicy Beer-Boiled Shrimp

Total Time
15mins
Prep 5 mins
Cook 10 mins

The Runner-Up recipe for 1997 in the San Francisco Chronicle, from Robin Davis.

Ingredients Nutrition

Directions

  1. Combine the beer, pepper flakes, peppercorns and bay leaves in a large heavy saucepan. Bring to a boil, then boil for 2 minutes. Add the shrimp. Cover and cook until the shrimp are cooked through, about 5 minutes. Drain.
  2. Melt the butter. Stir in the lemon juice, black pepper and cayenne pepper.
  3. Serve the shrimp with the butter mixture, cocktail sauce and lemon wedges.

Reviews

(3)
Most Helpful

Tasty and enjoyed this one but I would agree not as spicy as I was expecting. I used very hot chili flakes but think draining after boiling removed some of the effect, I also didn't use cocktail sauce but did pour over the butter / lemon / cayenne mix. I used prawns that had been shelled with the tails attached but that would have only further soaked things in. I did enjoy this Evelyn and thanks for sharing, however didn't get the kick I was expecting which may be a good thing for a lot of people!

Peter J June 23, 2007

This was a nice shrimp recipe, but could have been a little spicier. The heat factor was subtle, and I could only taste it in the butter. Overall good recipe! Made for ZWTIII

Dreamgoddess June 23, 2007

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