Shrimp in Beer
Post date
Saturday, December 26, 2009 - 15:42
Source of Recipe
The Boston Globe, June 17, 2009
Serves/Makes/Yields
4
Recipe Description
A Hungarian cook in Cleveland taught me the method of cooking shrimp in beer. The broth gives the crustaceans a remarkable taste. When you bring the liquid to a boil, watch it carefully so it doesn't bubble over. Serve the shrimp with cocktail sauce.
Ingredients
2 bottles (12 ounces each) lager or light ale
1 1/2 pounds large peeled shrimp, thawed if purchased frozen
1/2 head iceberg lettuce, cut into strips
1 lemon, cut into 8 wedges
3/4 cup bottled cocktail sauce
2 tablespoons bottled white horseradish
Preparation
- Pour the beer into a saucepan.
- Fill each bottle with water and add the water to the pan.
- Add another 2 cups water.
- Bring the liquid to a boil.
- Add the shrimp and, when the water returns to a boil, let the shrimp cook briskly for 2 minutes or until they are bright pink and cooked through.
- Drain the shrimp and shake the colander.
- Rinse them with a few cups of cold water.
- On 4 salad plates, arrange the lettuce. Garnish each dish with 2 lemon wedges. Arrange the shrimp on the lettuce.
- In a bowl, combine the cocktail sauce and horseradish.
- Spoon the mixture into 4 small cups and serve with the shrimp.
Sheryl Julian
Type of Cuisine
Type of Meal