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Beer-Boiled Shrimp

Reviewed: Sep. 1, 2013
If you want delicious shrimp that are easy to peel EVERY TIME, use this recipe, but better with a few changes. I put a few extra ingredients too. For up to 20lbs of shrimp I add bell peppers, celery, garlic and lemons, and the secret extra ingredient is a couple of ounces of Zataran's Liquid Crab Boil seasoning.I don't saute' the onions, or other veggies; just put them in all together at the begining. And Very Important; don't add the salt until the shrimp begin to separate from the shells. Then add salt to taste and let it soak. I add more salt than the recipe too. And one other thing; you can use less beer if you want to. I use about one 12oz can for every 4 lbs of shrimp. I know, everyone says it not enough beer, or you need to put water in, but trust me, just keep stirring the shrimp every now and then, and you'll be surprised how much liquid you end up with at the end.
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