Shrimp on Tap

Shrimp on Tap

  • 3 cups beer
  • 2 garlic cloves, chopped
  • 1 t celery seeds
  • 2 T finely chopped parsley
  • 1 t Tabasco sauce
  • 3 T lemon juice
  • salt to taste
  • 2 pounds medium-sized shrimp, shelled and deveined
  • 8 T butter

In a large saucepan combine the beer, garlic, celery seed, parsley, Tabasco, lemon juice, and salt to taste. Over medium-high heat bring the beer to a boil.

When the beer is at full boil, add the shrimp. When it returns to the boil, reduce the heat and simmer the shrimp for 5 minutes.

In a small saucepan, melt the butter over low heat. Set aside in a warm place.

Drain thAmerican Seafood Cookinge shrimp and transfer them to a serving bowl. Pour the melted butter into four small bowls for dipping. Serve immediately.

Yield: 4 servings

From American Seafood Cooking

Gray: I enjoyed this and it turned out well, but I usually boil shrimp with old bay seasoning, and it has a lot of the same flavors, and is a lot less work to put together.  This was good and I’m glad we tried it, if only to reinforce what we already liked.  I do think we’ll try putting a couple of bottles of beer in with the water next time we boil shrimp to see how it does.

Katie: This shrimp was great! I loved the flavor, but it was a lot more time consuming to make than boiled shrimp, and I didn’t think that it was really worth the extra effort. We also made cocktail sauce and I preferred dipping the shrimp in the cocktail sauce over the clarified butter. So we probably wouldn’t make this particular recipe again, although the results were good!

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