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
COOLER SHRIMP BOIL
The same insulation that keeps your beers icy inside a cooler can hold heat, too. And thus, the seafood boil cooked in a cooler was born.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the shrimp boil: Pour the beer into a very large pot and add 8 quarts cold water. Squeeze in the juice from the lemon halves, then toss them in. Add the seafood seasoning, garlic and thyme and bring to a simmer. Add the potatoes and cook until they are just tender on the outside but still crunchy within, 6 to 7 minutes.
- Drop the corn and andouille into a 24- to 28-quart BPA-free cooler with a spout. Pour the potatoes and seasoned water over the top and tightly shut the lid. Let sit 10 minutes.
- Add the shrimp and shut the lid again. Let sit 10 to 12 minutes more.
- For the hot sauce butter: Meanwhile, melt the butter in a small saucepan. Remove from the heat and stir in the hot sauce, lemon juice and 1/2 teaspoon salt.
- Drain the shrimp boil and serve with the hot sauce butter. Garnish with parsley.
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!
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