Peel n’ Eat Shrimp with Homemade Cocktail Sauce
Ingredients
For the Shrimp
- 2 1/2 tbs Old Bay seasoning
- 3 tbs unsalted butter
- 1 cup beer
- 1 cup water
- 2 lbs shrimp extra large (26-30 per lb) shell, split and deveined
For the Cocktail Sauce
- 6 tbs ketchup
- 1/2 tbs prepared horseradish (best quality, such as Boar's Head or Ba-Tampte)*
- 1 tbs lemon juice freshly squeezed
- 1 pinch of cayenne pepper
Instructions
For the Shrimp
- Combine Old Bay, butter, beer and water in a large pot and bring to a boil. Add shrimp and turn heat down to medium. Cover and cook, stirring once, for 3-6 minutes or until shrimp are pink. Keep an eye on it; if you overcook the shrimp, they'll be tough. Remove the shrimp with a slotted spoon and transfer to serving platter. Serve hot or cold with cocktail sauce.
For the Cocktail Sauce
- Combine all ingredients in a small bowl. Taste and add more of any ingredient if desired.
- Note: Prepared horseradish can be found in the refrigerator aisle at your supermarket.
Notes
Peel n' Eat Shrimp with Homemade Cocktail Sauce
Nothing says summer like Peel n’ Eat Shrimp, and they’re as easy to make as they are fun to eat. Here, I’ve prepared them Maryland-style: simmered in beer and Old Bay with homemade cocktail sauce on the side. To complete the menu, try serving them with crab cakes, and Chesapeake Corn, Tomatoes, and Basil.
To minimize the amount of work, be sure to buy frozen shrimp marked “Shell Split and Deveined.” Then all you have to do is defrost them and you’re ready to go. Cooking the shrimp with the peels on keeps them nice and tender (plus, it’s less work for the cook).
Begin by combining the beer, water, butter and Old Bay in a large pan. Bring to a boil.
Add the shrimp, turn the heat down and cover. Cook for 3-6 minutes or until the shrimp are pink and still tender.
Use a slotted spoon to transfer the shrimp to a platter. Serve with beer, cocktail sauce and plenty of napkins.
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