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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Here is another of our favorite ways to prepare shrimp. This is great with a caeser salad, garlic bread and cold beer. Serve it with lots of napkins! We found this keeper in The Florida Cookbook by Jeanne Voltz. Ingredients:
3 lbs shrimp, in the shell |
3 (12 ounce) bottles beer (can be flat) |
1 teaspoon dried thyme or 1 tablespoon fresh thyme, minced |
1 tablespoon dry mustard |
2 bay leaves |
2 garlic cloves, peeled and slivered |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
3 tablespoons parsley, minced |
3 tablespoons chives, minced |
1/2 cup butter |
1/4 cup lime juice |
hot pepper sauce, to taste |
Directions:
1. Wash and drain the shrimp.
2. In a large saute pan or Dutch oven, combine the beer, thyme, dry mustard, bay leaves, garlic, salt, freshly ground black pepper, and 1 Tablespoon each of parsley and chives.
3. Bring to a boil, add the shrimp and cook just until the shellfish turns bright pink, about 1 minute.
4. Remove the bay leaves and serve from the pot or transfer the shrimp to a large bowl.
5. Make a butter dipping sauce by melting butter in a small saucepan.
6. Into melted butter stir lime juice, 2 Tablespoons each of parsley and chives, and hot pepper sauce to taste.
7. Peel and eat shrimp to your heart's content - dipping in the butter sauce or just plain.
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