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| Spicy Drunken Shrimp |
"This is a warm peel-and-eat shrimp recipe that I tried to duplicate from a little bar-and-grill in Deland, Florida. The shrimp are boiled in a spicy beer and thyme broth and served hot in a beer mug. Serve with dipping sauces of lemon-butter and hot sauce. I dip first in lemon-butter and then hot sauce, but you will find what works best for you! You will need plenty of paper towels!"
Ingredients :
- 2 (12 fluid ounce) bottles beer
- 1/3 cup lemon juice
- 2 tablespoons seafood seasoning (such as Old Bay®)
- 1 tablespoon thyme
- 1 tablespoon hot pepper sauce (such as Crystal®)
- 1 pound shell-on medium shrimp
Instructions :
| Prep : 5M | Cook : 4M | Ready in : 15M |
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- Stir beer, lemon juice, seafood seasoning, thyme, and hot pepper sauce together in a non-reactive saucepan; bring to a boil and add shrimp. Return liquid to a simmer and cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes.
- Remove pan from heat and let shrimp sit in liquid at least 5 minutes more before draining. Let shrimp cool until cool enough to touch.
Notes :
- The nutrition data for this recipe includes the full amount of the boil ingredients. The actual amount of the boil consumed will vary.
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