Beer-Boiled Shrimp Cocktail

Beer-Boiled Shrimp Cocktail
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/shrimp__pasta_closeupimg_6978.jpg?w=100
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 15 mins

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 lager
3/4cup distilled white vinegar
1/4cup fresh lemon juice
1/4cup crab-boil seasoning (such as Old Bay)
1teaspoon hot-pepper sauce
10 sprigs fresh parsley
2pounds large raw shrimp, peeled and deveined (preferably tail-on; thawed if frozen)
Cocktail Sauce:
3/4cup bottled chili sauce
3tablespoons tomato paste
3tablespoons lime juice
3tablespoons dry white wine, sherry or vermouth
1 1/2tablespoons prepared horseradish
3/4teaspoon Worcestershire sauce
1/2teaspoon hot-pepper sauce

Instructions

  1. 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.
  2. Mix all ingredients for cocktail sauce in a small serving bowl. Chill until serving.
  3. Serve shrimp cold with sauce.

Recipe by David Joachim.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 160
  • Fat 2g
  • Saturated Fat 0
  • Polyunsaturated Fat 0
  • Monounsaturated Fat 0
  • Cholesterol 160mg
  • Sodium 1390mg
  • Potassium 380mg
  • Carbohydrate 9g
  • Fiber 1g
  • Sugars 2g
  • Protein 16g
  • Trans Fat 0
  • Vitamin A 10%
  • Vitamin C 30%
  • Calcium 8%
  • Iron 4%
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