Beer boiled peel and eat shrimp for you friends! Even though we already ate them last week. But don’t worry because this spread can be recreated in less than 15 minutes. Yes, the living is easy in summer time.
Chris and I have decided that if we are going to be serious about cooking with craft beer on this blog, our recipe line up should cover all the classic dishes from all over the world that fall under the delicious category. Like this one here.
More work for me:) I’ll have to go back and tag our recipes so far and classify them into classics and Perrine craft beering recipes. Won’t take long, plus I love organizing.
If you are a fan of shrimp boils, you must have noticed that beer is as key of an ingredient as the actual shrimp:) and there are people who love and swear by Old Bay seasoning, while others mix their own blends.
The beer boiled peel and eat shrimp in this post is on the homemade side. We used Chris home brewed IPA and he mixed up a seasoning blend loaded with flavors and not too salty. I love, love licking the seasoning off of the shells before I peel the shrimp, so if it tastes too salty it kind of spoils the experience.
In terms of beer styles, there are so many options to use for the boiling liquid. Obviously, the more flavorful the beer the better. I really do not understand using a mass produced lager that was brewed with adjuncts such as GMO corn and tastes like water…what is the point, just use only water…
We feel that the seasoning or dipping sauce for the beer boiled peel and eat shrimp should drive the choice of beer. For example, if you wanted to dip your shrimp in teriyaki or hoisin sauce, choose a sweet, rich malty brown ale for the boiling liquid. It will infuse the shrimp flesh with suitable flavors that the teriyaki or hoisin will build up on.
In our case, since we wanted to make it as classic as it gets, the home brewed New England style IPA was perfect. Low in bitterness, high in citrusy aromas and flavor. We used it in 1:1 ratio with water and added onion, bay leaf, mustard seeds, lemon and lime wedges and Chris’ seasoning to the liquid. His seasoning was very similar to Old Bay, we just rarely buy prepared seasoning salts, Chris usually mixes up exactly what we need.
And then there is the drawn butter that to me beats the cocktail sauce any time. I typically need my own serving dish of drawn butter, I literally bathe my beer boiled peel and eat shrimp in it.
Can you even think of a more casual, finger licking food to stuff your face with during summer? Paired with cold, cold lighter craft beer to both quench the thirst and elevate the experience…Very grateful that once in a while we can get fresh shrimp here in Colorado. Never caught four hours ago kind of fresh, but still, never frozen. For us this is pretty darn good:)
- 2 lbs of fresh 21-25 shrimp
- 1 yellow onion, cut in small pieces
- 1 12 oz craft beer (wheat ale, Pilsner, Kolsch, pale ale or lager)
- 12 oz water
- 3 lemon wedges + extra for serving
- 3 lime wedges + extra for serving
- 2-3 bay leaves
- 1 tsp mustard seed
- 1 tbsp finely chopped parsley
- Old Bay seasoning or prepare your own by mixing: 1 tsp each of celery salt, smoked paprika, garlic powder, salt, dried oregano, dried thyme + ½ tsp black pepper
- drawn butter as needed
- cocktail sauce as needed
- In a large pot mix beer and water and place over medium high heat.
- Add the onion, lemon and lime wedges, bay leaf, mustard seed and 1 tbsp of the seasoning to the liquid and bring to simmer.
- Add the shrimp and let simmer for 3-4 minutes.
- Drain liquid and serve the shrimp, generously dusted with the remaining seasoning salt.
- Serve with the drawn butter, cocktail sauce and boiled corn or potatoes, or both.