Shrimp Steamed in Beer

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.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 3  lbs shrimp, in the shell
• 3 (12 ounce) bottles beer (can be flat)
• 1  teaspoon dried thyme or 1  tablespoon fresh thyme, minced
• 1  tablespoon dry mustard
• 2  bay leaves
• 2  garlic cloves, peeled and slivered
• 1  teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 3  tablespoons parsley, minced
• 3  tablespoons chives, minced
• 1⁄2 cup butter
• 1⁄4 cup lime juice
•  hot pepper sauce, to taste

Directions

1. Wash and drain the shrimp.
2. 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.
3. Bring to a boil, add the shrimp and cook just until the shellfish turns bright pink, about 1 minute.
4. Remove the bay leaves and serve from the pot or transfer the shrimp to a large bowl.
5. Make a butter dipping sauce by melting butter in a small saucepan.
6. Into melted butter stir lime juice, 2 Tablespoons each of parsley and chives, and hot pepper sauce to taste.
7. Peel and eat shrimp to your heart's content - dipping in the butter sauce or just plain.