Shrimp in beer
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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
