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.