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Prep Time: 2 Minutes Cook Time: 15 Minutes |
Ready In: 17 Minutes Servings: 8 |
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This is a great meal for two, or it can be an appetizer for about 8 people. It's really great for parties because it's made ahead of time and then needs to chill. I found this in a Junior League cookbook. Prep time includes the 2 hour chill time. Ingredients:
2 (12 ounce) cans dark beer |
1 bay leaf |
1 1/2 tablespoons mustard seeds |
1/2 teaspoon dill seed |
1/4-1/2 teaspoon dried red pepper flakes |
1/4 teaspoon salt |
4 whole peppercorns |
1 1/2 lbs medium shrimp, in the shell |
1/4 cup vinegar |
2 cloves garlic, crushed |
lettuce leaf |
black olives |
Directions:
1. Combine the first 7 (beer through peppercorns) in a saucepan; bring to a boil then reduce the heat; simmer for 5 minutes.
2. Add the shrimp; cook for 2 to 4 minutes, or until the shrimp turn pink.
3. Pour into a glass bowl; add the vinegar and garlic.
4. Chill in the refrigerator for 2 hours or longer.
5. Drain the shrimp; discard the bay leaf; mound in the center of a lettuce-lined serving plate.
6. Garnish with black olives.
7. This makes 2 main-dish, or 8 appetizer servings.
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