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Beer-Boiled Shrimp
SUBMITTED BY:
Nita
"This was my stepfather's crowd-pleasing recipe. It's simple to make, and the longer the shrimp sit, the better! You can prepare the shrimp a day ahead, refrigerate, and reheat before serving. The leftover liquid can be frozen and used to make great gumbo."
RECIPE RATING:
Read Reviews
(15)
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PREP TIME
30 Min
COOK TIME
10 Min
READY IN
1 Hr 10 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound butter
1 large onion, chopped
1 tablespoon salt
5 pounds large shrimp in shell (21 to 25 per lb), peeled and deveined
3 (12 fluid ounce) bottles beer
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DIRECTIONS
Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the salt and shrimp. Pour the beer over the shrimp, and simmer just until the shrimp turn pink. Turn off the heat, and allow the shrimp to sit at least 1/2 hour. Serve while still warm, or refrigerate and reheat before serving.
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REVIEWS
Reviewed on Mar. 2, 2008 by
verysinfulcook
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verysinfulcook
Mar. 2, 2008
This recipe is EXCELLENT! Simple and simply delicious. I didn't change a thing and my entire family LOVED the shrimp.
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1 user found this review helpful
This recipe is EXCELLENT! Simple and simply delicious. I didn't change a thing and my entire...
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Reviewed on Mar. 1, 2008 by
Sandy
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Sandy
Mar. 1, 2008
WOW! I tried this recipe and it came out de-lici-ous! I actually made this with 2 1/2 pounds of shrimp, half the butter and 2 beers to boil in, followed the rest as stated and also took reviewers advise and added old bay.. I also added garlic and added bay leaves and let it sit for 30 minutes (shripm will not turn rubbery!). Came out stupendous! served with yellow rice and had a restaurant quality meal made by a trusty person (me, lol) I would recommend this to anyone!
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1 user found this review helpful
WOW! I tried this recipe and it came out de-lici-ous! I actually made this with 2 1/2 pounds...
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Reviewed on Feb. 20, 2008 by LEXIANDJACK
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LEXIANDJACK
Feb. 20, 2008
Great, different taste than I'm used to in shrimp. Next time I would cut way down on the butter (was just a bit too rich for me as written), and add some garlic. I found that it was absolutely necessary to let the shrimp sit in the beer mixture for the full half-hour...improved the taste and made them exceptionally tender. My husband loved this dish! Thanks for sharing the recipe.
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1 user found this review helpful
Great, different taste than I'm used to in shrimp. Next time I would cut way down on the...
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Reviewed on Feb. 9, 2008 by
Sara
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Sara
Feb. 9, 2008
This was great! I didn't have any onions, but I will definitely try it with them next time. I cut way back on the butter, mainly because I served them with clarified butter. I also added garlic cloves and Old Bay. Definitely a keeper!
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1 user found this review helpful
This was great! I didn't have any onions, but I will definitely try it with them next time. I...
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Reviewed on Feb. 3, 2008 by
t_jones
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t_jones
Feb. 3, 2008
This is SO good ! We seriously scaled back on the butter though . Did not let them sit the full 1/2 hour either as we were afraid they would be rubbery. Turned out great .
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1 user found this review helpful
This is SO good ! We seriously scaled back on the butter though . Did not let them sit the...
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Reviewed on Jan. 5, 2008 by Aubrie
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Aubrie
Jan. 5, 2008
I love this I am making it as I type for the second time. Great flavor only things I do different..... add a garlic clove and 1 tablespoon of old bay!!! Yummy!!!
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1 user found this review helpful
I love this I am making it as I type for the second time. Great flavor only things I do...
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Reviewed on Oct. 14, 2007 by SouthernGma
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SouthernGma
Oct. 14, 2007
This is better than "outa this world"! I did reduce the butter (Whew!) to 2 sticks (to reduce my guilt) and then followed recipe as directed. I also saved liquid and used it in a big pot of shrimp creole and it was one of the best I've ever done and whatever guilt I had is long gone!! Thank you.
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1 user found this review helpful
This is better than "outa this world"! I did reduce the butter (Whew!) to 2 sticks (to reduce...
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Reviewed on Jun. 10, 2008 by
FROGGY1013
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FROGGY1013
Jun. 10, 2008
we love this recipe! thanks so much for sharing it
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0 users found this review helpful
we love this recipe! thanks so much for sharing it
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Reviewed on Jun. 7, 2008 by
lovecheese
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lovecheese
Jun. 7, 2008
i don't know - maybe i was expecting more...i added a clove of garlic minced and old bay seasoning and still got complaints of it being bland!
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0 users found this review helpful
i don't know - maybe i was expecting more...i added a clove of garlic minced and old bay...
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Reviewed on Mar. 8, 2008 by KMP
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KMP
Mar. 8, 2008
So easy! I used less butter and waited to salt the broth only after it was ready. I didn't let it stand for half an hour. I recommend having some crusty french bread handy for the broth!
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0 users found this review helpful
So easy! I used less butter and waited to salt the broth only after it was ready. I didn't...
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