Serves 4
25 min
Beer Shrimp Boil
Recipe GLPR26d965b0728fb8
Large shrimp with shells intact are gently poached in a fragrant beer broth infused with lager, Creole seasoning, fresh lemon, and black peppercorns. After cooking, the shrimp are served with a warm lemon butter dipping sauce made from the cooking liquid. This classic seafood boil delivers bright, briny flavors and is perfect for a coastal-inspired dinner.
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Ingredients
3 (12-ounce) bottles lager beer
1 cup water
1 tablespoon shrimp boil seasoning or Creole seasoning mix
1 teaspoon kosher salt
1 teaspoon black peppercorns
1 lemon, juiced, halves reserved
1 stick unsalted butter
1 1/2 pounds large shrimp, head and shell left on, rinsed well
Directions
Pour the three bottles of lager beer and the cup of water into a large pot. Add the shrimp boil seasoning, kosher salt, black peppercorns, and the squeezed lemon halves to the pot. Bring the mixture to a rolling boil over medium-high heat. Once boiling, cover the pot and let it boil for 10 minutes to develop the broth flavors.
While the broth boils, melt the stick of butter in a small saucepan over low heat. Add the fresh lemon juice to the melted butter and stir gently to combine. Set the lemon butter aside, keeping it warm.
After 10 minutes, carefully add the rinsed shrimp to the boiling broth. Cover the pot and remove from heat immediately. Let the shrimp sit covered for 3 to 4 minutes.
After 3 minutes, carefully remove the lid and check the shrimp. They should be bright pink and cooked through. Using a slotted spoon, transfer the cooked shrimp to serving bowls, leaving the broth in the pot.
Carefully pour 1/2 cup of the warm beer cooking liquid from the pot into the lemon butter mixture. Stir to combine and simmer gently for 2 minutes over low heat, then divide the warm butter sauce among small serving bowls.
Place empty bowls on the table for discarded shrimp shells. Serve the warm shrimp alongside the lemon butter dipping sauce for dunking, allowing guests to peel and enjoy at their own pace.
