Cold Beer Shrimp Recipes

BEER SHRIMP BOIL

Steps:

• In a large pot, bring the beer, water, shrimp boil seasoning, salt, peppercorns and the juiced lemon halves to a boil over medium heat. Allow mixture to boil covered for 10 minutes. In the meantime, melt butter in a small saucepan and add the lemon juice. Add the shrimp to the pot of boiling beer, cover, and turn off heat. Check shrimp after 3 minutes for a pink color throughout. Using a slotted spoon, remove the shrimp and transfer to serving bowls.
• Add 1/2 cup of the beer boiling liquid to the butter and simmer for 2 minutes, then transfer to small serving bowls. Serve the warm shrimp with the butter dipping sauce on the side, and don't forget the empty bowls for the shrimp shells. Enjoy!
• Serving Suggestion: I love a great loaf of French bread with this to sop up the yummy sauce!

BEER-BOILED SHRIMP

Steps:

• Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the salt and shrimp. Pour the beer over the shrimp, and simmer just until the shrimp turn pink. Turn off the heat, and allow the shrimp to sit at least 1/2 hour. Serve while still warm, or refrigerate and reheat before serving.

BEER-BOILED SHRIMP WITH OLD BAY®

Steps:

• Combine beer, seafood seasoning, and salt in a large saucepan or stockpot over medium-high heat. Squeeze juice from both lemon halves into the beer mixture and add both rinds to the beer. Stir and bring to a boil. Cover the pot and boil for 10 minutes.
• Add shrimp to boiling liquid, cover again with the lid, and turn off the heat. Transfer shrimp to serving bowls when they are bright pink on the outside and the meat is opaque, about 3 minutes.

SHRIMP STEAMED IN BEER

Steps:

• 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.

COLD NOODLES WITH BARBECUED SHRIMP

Steps:

• Preheat a charcoal grill.
• Place the shrimp, peanut oil, lime juice, garlic, chili and fish sauce in a bowl, toss and marinate for 30 minutes. Remove shrimp from marinade and grill over charcoal about 7 minutes. Cool. Slice the shrimp in half lengthwise and set aside.
• Boil the noodles in well-salted water to cover until tender, about 5 minutes, depending on size. Drain and cool under cold water and drain again. Place the noodles, shrimp, peanut sauce and minced scallions in a large bowl and toss. Chill in the refrigerator for one hour before serving.

COLD BEER SHRIMP

Steps:

• boil the beer in a saucepan, add shrimp and cook for 2 minutes, stirring until they are pink.
• cool, remove shrimp, peel, return to beer.
• remove the shrimp with a slotted spoon, transfer to a small bowl.
• heat the oil in a small saucepan, add soy, lime, tabasco, tomato, ginger, cook on hi, stirring, for 3-5 minutes until blended remove from heat, cool.
• serve with cooled shrimp, season with chives, mint, salt & pepper.