Recipe 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."
Watch video tips and tricks
large shrimp in shell (21 to 25 per lb), peeled and deveined
3 (12 fluid ounce) bottles
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.
I felt this was really bland. I kicked it a bit by: 2 cans a beer ( any beer will do) 1 qt water, 3T hot pepper flakes, 1/4 c of old bay.
For the onion, I cut 3 onions in half and allowed them to boil for 10-12 minutes then added my shrimp and boiled until pink.
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!
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.
YUMMERS! I had 2 pounds of shrimp and began the recipe from memory. I thought the original stated 1 cup of butter, so I accordingly halved it to 1/2 a cup, or one stick. I used 2 beers and added garlic and Old Bay Spice as well. The shrimp was divine! Great with pasta and French bread to suck up all the juices. I have frozen the rest of the broth for fish sou someday. So, even though I inadvertently cut the butter WAY down (and I am a butter freak), it was superb and I will keep to the one stick whenever I make this dish again.
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!!!
This recipe is EXCELLENT! Simple and simply delicious. I didn't change a thing and my entire family LOVED the shrimp.
This recipe was SO EASY that it's hard to believe it was SO GOOD!! My whole family LOVED it (even the kids). I halved the recipe, and still had plenty of stock left for soup or gumbo. I will be making this recipe again soon!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 611
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Watch as Chef John reveals the secrets to making perfect garlic shrimp.
Is this the easiest, most delicious shrimp recipe ever? Possibly.
See how to make grill-free New Orleans-style barbequed shrimp.