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Beer Boiled Shrimp

Source of Recipe

From "The Tailgater's Cookbook" by David Joachim


Recipe Introduction

"Talk about your easy appetizers. This one's effortless. Okay, you do have to chop some garlic and parsley. For this one iota of exertion, you get rewarded with drinking half a can of beer as part of the recipe."

List of Ingredients

◦  ½ (12-ounce) can beer
◦  Juice of ½ lemon
◦  4 cloves garlic, minced
◦  3 Tbsp chopped fresh parsley
◦  1 Tbsp crab boil seasoning, such as Old Bay
◦  1 pound medium shrimp, peeled and deveined, tails removed (thawed if frozen)
◦  3 Tbsp butter


Recipe

◦ Before You Go:
The morning of the tailgate, mix everything but the shrimp and butter in large freezer-weight zipper-lock bag. Drop in shrimp, seal, and chill in cooler. Drink the rest of the beer. Or dump it. (No! Don't waste good beer!)

◦  When You Get There:
Heat grill to medium-high and let rack get good and hot. Pour shrimp and marinade into a small disposable aluminum pan. Or make a pan out of a food-long sheet of heavy-duty foil. Add butter to shrimp and cover pan with foil or crimp the top shut on your makeshift pan. Put pan on grill rack and grill until shrimp are bright pink, 5 to 10 minutes, shaking the pan and poking the shrimp with tongs a couple times. Serve immediately with toothpicks for casual eats. Or serve over rice all nice and proper-like. Or, hell, make a sandwich: grab a hot dog bun, throw on a few shrimp and some juices, and chow down.

◦  Neighborly Tips:

∙ For Spicy Beer Boiled Shrimp, add ¼ teaspoon cayenne pepper along with the Old Bay.

∙ For more flavor and color, sprinkle on another tablespoon or so of Old Bay after cooking the shrimp.

∙ Use a cutting board or cookie sheet to transfer a makeshift foil pan to and from the grill rack.

∙ When eating these, spoon up some juices and garlic bits from the bottom of the pan for more flavor.


Makes 4 servings