I did this recipe with shell-on, de-veined shrimp, keeping the heat at a simmer until they just turned pink, then turning them out in a bowl with the liquid to steep for about 1/2 hour. The texture and flavor were excellent! The previous reviewers had it right about adding Old Bay Seasoning (omitting salt). 3/4 TBL per pound was about right. I also added a pinch of cayenne to give it a little top-note. Beware of heavily hopped beers. I used Miller High Life and it came out fine. Might be interesting to try with a simple ale, too, for a slightly sweet taste. Many previous reviewers added garlic. I did not, but I could tell that it would be a good addition. Definitely serve with a crusty french bread to soak up the juice! I'd pair it with a cucumber and vinegar salad and some radishes. GREAT recipe!! I'd give it 6 stars if I could.
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I did this recipe with shell-on, de-veined shrimp, keeping the heat at a simmer until they...