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.

Beer-Boiled Shrimp Cocktail
Mark Boughton Photography / styling by Teresa Blackburn

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

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