Shrimp Boiled in Beer

Summer in Texas means fresh Gulf shrimp. Shrimp are one of the most versatile protein choices around. You can use them in pasta, curry, or stir-fries, or you can serve them fried, grilled, baked, sautéed—in pasta, over rice, or even in a salad.

But perhaps the single best way to enjoy shrimp is hot, fresh, and boiled. Here’s a fabulous recipe for you-peel-em shrimp.


Shrimp Boiled in Beer

  • 2 pounds fresh Gulf shrimp (don’t use farm-raised), in shell, with tails
  • 2 12-oz cans lager beer
  • 2 garlic cloves, crushed
  • 1 bay leaf, broken in pieces
  • 1/2 tsp Harissa or ½ tsp Tabasco
  • 1 tsp black mustard seed
  • 2 Tbsp fresh chopped parsley
  • 1 tsp sea salt
  • juice of half a lemon

Combine all ingredients except shrimp in Dutch oven or large pot; bring to a boil. Add shrimp and cook until shrimp are pink and cooked through, about 3-5 minutes.

Serve with Tangy Cocktail Sauce, a green salad or Cole slaw, and garlic bread.

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