Beer-boiled shrimp

Succulent shrimp simmered in a foamy, flavour-packed beer broth, enhanced with garlic, fresh bay leaf and a hint of black pepper. A simple, one-pot dish that captures the seaside mood, perfect as an appetizer or a casual party favourite.

Ingredients

2 pounds shrimp (unpeeled)
3 cups beer (lager or pale ale)
1 teaspoon pepper (whole peppercorns)
3 leaves bay leaf (fresh or dried)
2 cloves garlic (peeled)
1 lemon (sliced)
2 teaspoons salt (optional)

Instructions

Combine all ingredients in a large pot (enough liquid to fully cover the shrimp).

Bring to a boil over medium heat.

Remove from the heat. Let stand uncovered until the shrimp turn pink and firm, about 5–6 minutes.

Drain and serve hot, or chill and serve cold.

Shell-on shrimp simmeried in beer with bay leaves and lemon slices.
Yield
4 servings
Preparation time 10 minutes
Cooking time 6 minutes
Total time
16 minutes

Notes

For cold shrimp, drain, then chill quickly on a tray or in an ice bath to stop cooking.

Don’t overcook, shrimp are done when opaque and just firm (about 145ºF internally)

If served with a hot and spicy sauce, there is no need for salt.

Variations

Serve with a sauce, from a simple mayonaise to a lime and mustard or creole sauces.

Source

Bahamian cuisine

starter, main course, very easy
seafood, boiling
Bahamian food recipes
Food in America