You are here: Home » Recipes » Beer-Boiled Shrimp Cocktail Beer-Boiled Shrimp Cocktail Kitchen Tested Yield 8 servings Prep 15 mins Cook 15 mins Beer for the shrimp and chili-flavored cocktail sauce amp up this version of the classic appetizer. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail No party is complete without beer. Here, it lends a kiss of hoppy flavor to shrimp cocktail. For individual servings, divide the sauce among martini glasses and hook the shrimp over the rims. Serve with lemon wedges for squeezing. Ingredients Shrimp:2 (12-ounce) bottles beer, preferably lager3/4 cup distilled white vinegar1/4 cup fresh lemon juice1/4 cup crab-boil seasoning (such as Old Bay)1 teaspoon hot-pepper sauce10 sprigs fresh parsley2 pounds large raw shrimp, peeled and deveined (preferably tail-on; thawed if frozen)Cocktail Sauce:3/4 cup bottled chili sauce3 tablespoons tomato paste3 tablespoons lime juice3 tablespoons dry white wine, sherry or vermouth1 1/2 tablespoons prepared horseradish3/4 teaspoon Worcestershire sauce1/2 teaspoon hot-pepper sauce Instructions Mix all ingredients for shrimp (except shrimp) in large, deep skillet. Bring to simmer over high heat. Add shrimp, return to simmer, and cook 2 to 3 minutes or until shrimp curl and turn pink. Remove from heat and let stand 30 minutes. Cover and refrigerate 2 to 6 hours. Drain shrimp, discarding other solids. Chill until serving. Mix all ingredients for cocktail sauce in a small serving bowl. Chill until serving. Serve shrimp cold with sauce. Recipe by David Joachim.