Recipe by waldapfel79
"Family favorite. Serve with lemon wedges."
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2 (12 fluid ounce) cans or bottles
dry crab boil
I didn't have the crab boil, so I had to substitute spices I had on hand. I used a blend of minced onion/garlic and some dried parsley and dill. I also didn't want to overcook, so as soon as the shrimp started to boil and turn pink (I used shell on shrimp) I pulled them off the heat, and drained immediately. I then put them in the freezer to cool down to serve as a cold appetizer with some home made cocktail sauce (organic ketchup and horseradish mix).
This was well received at my house. The only thing I did differently was to remove the pot from the heat as soon as it came to a boil after adding the shrimp. I didn't want to over cook the shrimp. I left them in the hot beer for about 5 minutes. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Texas Boiled Beer Shrimp
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 11
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