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.
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.
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
Food in America