email this pageIngredients
Shrimp:
2 (12-ounce) bottles beer, preferably lager
¾ cup distilled white vinegar
¼ cup fresh lemon juice
¼ cup crab-boil seasoning (such as Old Bay)
1 teaspoon hot-pepper sauce
10 sprigs fresh parsley
2 pounds large raw shrimp, peeled and deveined (preferably tail-on; thawed if frozen)
Cocktail Sauce:
¾ cup bottled chili sauce
3 tablespoons tomato paste
3 tablespoons lime juice
3 tablespoons dry white wine, sherry or vermouth
1½ tablespoons prepared horseradish
¾ teaspoon Worcestershire sauce
½ teaspoon hot-pepper sauce
Instructions
2 (12-ounce) bottles beer, preferably lager
¾ cup distilled white vinegar
¼ cup fresh lemon juice
¼ cup crab-boil seasoning (such as Old Bay)
1 teaspoon hot-pepper sauce
10 sprigs fresh parsley
2 pounds large raw shrimp, peeled and deveined (preferably tail-on; thawed if frozen)
Cocktail Sauce:
¾ cup bottled chili sauce
3 tablespoons tomato paste
3 tablespoons lime juice
3 tablespoons dry white wine, sherry or vermouth
1½ tablespoons prepared horseradish
¾ teaspoon Worcestershire sauce
½ teaspoon hot-pepper sauce
1. Before You Go: Mix all ingredients for shrimp (except shrimp) in large, deep skillet. Bring to simmer over high heat. Add shrimp, return to simmer, and cook 2 to 3 minutes or until shrimp curl and turn pink. Remove from heat and let stand 30 minutes. Cover and refrigerate 2 to 6 hours. Drain shrimp, discarding other solids. Chill until serving.
2. Mix all ingredients for cocktail sauce in a small serving bowl. Chill until serving.
3. When You Get There: Serve shrimp cold with sauce. Serves 8.
Recipe by David Joachim, "Relish Entertaining," Sept. 2006.
Nutritional Information
2. Mix all ingredients for cocktail sauce in a small serving bowl. Chill until serving.
3. When You Get There: Serve shrimp cold with sauce. Serves 8.
Recipe by David Joachim, "Relish Entertaining," Sept. 2006.
Per serving: 130 calories, 1g fat, 18g prot., 10g carbs., 0g fiber, 930mg sodium
