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Beer-Boiled Shrimp Cocktail

Beer-Boiled Shrimp Cocktail

Beer for the shrimp and chili-flavored cocktail sauce amp up this version of the classic appetizer.

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.

Prep: 15 days Cook: 15 days
Serves: 8 Save

Ingredients (17)

Shrimp

  • 24 oz Lager
  • ¾ cup White Distilled Vinegar
  • ¼ cup Fresh Lemon Juice
  • ¼ cup Old Bay Seasoning
  • 1 tsp Hot Sauce
  • 10 Parsley Sprigs
  • 2 lb Large Deveined Tail-On Shrimp

Cocktail Sauce

  • ¾ cup Chili Sauce
  • 3 T Tomato Paste
  • 3 T Fresh Lime Juice
  • 3 T Dry White Wine
  • or 3 T Sherry, Dry
  • or 3 T Vermouth, Dry
  • 1½ T Prepared Horseradish
  • ¾ tsp Worcestershire Sauce
  • ½ tsp Hot Sauce

Serve With

  • 1 Lemon
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Directions

  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.