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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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The Runner-Up recipe for 1997 in the San Francisco Chronicle, from Robin Davis. Ingredients:
1 (12 ounce) bottle beer (not dark or amber) |
1 tablespoon hot red pepper flakes |
1 tablespoon whole black peppercorn |
2 bay leaves |
2 lbs raw shrimp (cleaned, tails left on) |
1/2 cup butter |
2 tablespoons lemon juice |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon cayenne pepper |
bottled seafood cocktail sauce |
lemon wedge |
Directions:
1. Combine the beer, pepper flakes, peppercorns and bay leaves in a large heavy saucepan. Bring to a boil, then boil for 2 minutes. Add the shrimp. Cover and cook until the shrimp are cooked through, about 5 minutes. Drain.
2. Melt the butter. Stir in the lemon juice, black pepper and cayenne pepper.
3. Serve the shrimp with the butter mixture, cocktail sauce and lemon wedges.
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