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Shrimp in beer

June 17, 2009

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Serves 4

A Hungarian cook in Cleveland taught me the method of cooking shrimp in beer. The broth gives the crustaceans a remarkable taste. When you bring the liquid to a boil, watch it carefully so it doesn't bubble over. Serve the shrimp with cocktail sauce.

2 bottles (12 ounces each) lager or light ale
1 1/2 pounds large peeled shrimp, thawed if purchased frozen
1/2 head iceberg lettuce, cut into strips
1 lemon, cut into 8 wedges
3/4 cup bottled cocktail sauce
2 tablespoons bottled white horseradish

1. Pour the beer into a saucepan. Fill each bottle with water and add the water to the pan. Add another 2 cups water. Bring the liquid to a boil. Add the shrimp and, when the water returns to a boil, let the shrimp cook briskly for 2 minutes or until they are bright pink and cooked through. Drain the shrimp and shake the colander. Rinse them with a few cups of cold water.

2. On 4 salad plates, arrange the lettuce. Garnish each dish with 2 lemon wedges. Arrange the shrimp on the lettuce.

3. In a bowl, combine the cocktail sauce and horseradish. Spoon the mixture into 4 small cups and serve with the shrimp.

Sheryl Julian