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southern beer-cooked shrimp

(1)
review
cindyluhooskitchen avatar
Private Recipe by
Cindy Smith Bryson
@cindyluhooskitchen
The beautiful Gulf Coast of, FL

Another southern coastal seafood family fave. Also find posted: Southern Coastal Deviled Crab, Southern Coastal Clam Patties, and Amerasian Shrimp. Pair with a cool, crunchy salad, add a glass of iced tea and serve-up a light summer meal!

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(1)
yield 4 servings
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For southern beer-cooked shrimp

  • 1 bottle
    (12 ounces) of your favorite beer
  • 8
    black peppercorns, whole
  • 3
    celery tops
  • 2
    sprigs parsley
  • 1/2
    whole lemon
  • 1
    bay leaf
  • 1 lb
    jumbo or very large shrimp, in their shells
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    all purpose flour
  • 2 Tbsp
    prepared horseradish
  • 1 Tbsp
    hot red pepper sauce

How To Make southern beer-cooked shrimp

  • 1
    In large saucepan, combine beer, peppercorns, celery tops, parsley sprigs, lemon, and bay leaf. Bring mixture to boil over high heat. Add shrimp and return the beer mixture to a boil. Remove pan from heat.
  • 2
    Using a strainer placed over a measuring cup, strain 1/2 cup of the cooking liquid, and discard the rest. Cover the shrimp and set the pan aside for 5 minutes.
  • 3
    In a small saucepan, heat oil over moderate heat. Stir in flour until blended. Gradually stir in strained shrimp liquid and bring it to a boil, stirring constantly. Stir in horseradish and pepper sauce.
  • 4
    Transfer cooked shrimp to warm serving platter. Serve immediately; pass the beer sauce separately. Now that is some good eating!
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