BEER-BOILED SHRIMP WITH OLD BAY®
Easy, foolproof cooking technique. The Old Bay® seasoning accentuates the shrimp rather than overpowers. A versatile dish that can fill many roles! Serve with cocktail sauce and/or melted butter.
Provided by JJ6
Categories Appetizers and Snacks Seafood Shrimp
Time 25m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 8.4 g, Cholesterol 172.6 mg, Fat 1 g, Protein 19.6 g, SaturatedFat 0.3 g, Sodium 846.9 mg
SPICY BEER-BOILED SHRIMP
Make and share this Spicy Beer-Boiled Shrimp recipe from Food.com.
Provided by evelynathens
Categories Cajun
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Melt the butter. Stir in the lemon juice, black pepper and cayenne pepper.
- Serve the shrimp with the butter mixture, cocktail sauce and lemon wedges.
SPICY BEER-STEAMED SHRIMP WITH KICKED UP COCKTAIL SAUCE
Steps:
- In the base pot of a steamer, combine the beer, crab boil, and garlic and bring to a simmer. Put the steamer basket in place.
- In a bowl, toss the shrimp with the Essence. Place the shrimp in the steamer basket, close the lid and steam until the shrimp are firm and cooked through, 5 to 6 minutes, stirring the shrimp once to ensure even cooking.
- Remove the basket with the shrimp and let sit until cool enough to handle. Turn out into a large serving bowl or onto a thick layer of newspapers spread on a table. Serve with the cocktail sauce for dipping.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Mix all ingredients together and whisk well to combine.
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!
SPICED STONINGTON SHRIMP STEAMED IN BEER
Provided by Jasper White
Categories Beer Mustard Shellfish Steam Quick & Easy Mayonnaise Shrimp Spice Gourmet
Yield Makes 6 first-course servings
Number Of Ingredients 26
Steps:
- Make rémoulade:
- Stir together rémoulade ingredients in a bowl and chill, covered, 1 hour.
- Steam shrimp:
- Toss shrimp with lemon, onion, celery, bay leaves, Old Bay, and salt in a large bowl, then marinate, covered, at room temperature 15 minutes.
- Bring beer and vinegar to a boil in large nonreactive pot. Transfer shrimp with marinade to steamer/colander insert and steam over liquid, covered, 3 minutes.
- Stir shrimp, then continue to steam, stirring again if necessary, until just cooked through, 3 to 5 minutes more.
- Transfer shrimp to a platter and drizzle with about 1/2 cup steaming liquid. Serve with rémoulade.
BEER-BOILED SHRIMP
This was my stepfather's crowd-pleasing recipe. It's simple to make, and the longer the shrimp sit, the better! You can prepare the shrimp a day ahead, refrigerate, and reheat before serving. The leftover liquid can be frozen and used to make great gumbo.
Provided by Nita Rockwell Minto
Categories Seafood Shellfish Shrimp
Time 1h10m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1030.1 calories, Carbohydrate 12.1 g, Cholesterol 737.8 mg, Fat 67.9 g, Fiber 0.4 g, Protein 78.6 g, SaturatedFat 40.1 g, Sodium 2166.6 mg, Sugar 1.1 g
SHRIMP WITH SPICY CHILI AND BEER SAUCE
Steps:
- Melt 6 tablespoons butter in heavy large skillet over medium-high heat. Add chopped garlic, black pepper, dried thyme, and cayenne pepper and stir 1 minute. Add shrimp and sauté 1 minute. Stir in beer. Using slotted spoon, transfer shrimp to large bowl. Add chicken broth, Worcestershire sauce, and honey to skillet and boil until sauce is reduced to 1 1/4 cups and coats spoon thinly, about 45 minutes. Return shrimp to sauce and simmer until shrimp are just cooked through, about 3 minutes. Season to taste with salt. Serve with rice.
SHADOWS BEER BOILED SHRIMP
These are very spicy. We serve these every Christmas and New Years. Do not change the recipe for best results. Even better the next day!
Provided by Chef Shadows
Categories Spicy
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put all in a large pot or kettle.
- Cover and bring to a boil.
- Turn shrimp over several times while cooking.
- Boil 15-20 minutes or until the tails turn pink.
- It is better to under cook shrimp then to.
- over cook.
- Note : the red pepper is the hot type, not the sweat.
Nutrition Facts : Calories 290, Fat 4.3, SaturatedFat 0.8, Cholesterol 345.6, Sodium 9773.1, Carbohydrate 7.9, Fiber 1.8, Sugar 0.5, Protein 47.2
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- Heat up a skillet on high heat, add the olive oil. Saute the garlic until aromatic but not browned, add tomatoes and shrimp. Stir to combine well. As soon as the color of the shrimp turns opaque, add the beer.
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