Recipe: Caribbean beer-boiled shrimp
This is a really, really easy recipe to make when guests are coming and you've no time to cook. With this version of "Peel 'em & Eat 'em" shrimp - you can let your guests do the work of peeling the shrimp. Just tell them they taste better when peeled right before eating - they really do!
This recipe is adapted from a Bahamian cookbook (Best Recipes of the Bahamas, published 2002).
Yield: 4-6 appetizer servings
Time: 20 minutes
Cost: Approx. $26
- 2 pounds unpeeled medium or large shrimp (frozen)
- 24 ounces of your favorite beer, such as Kalik Bahamian beer
- 1 teaspoon peppercorns
- 2 teaspoons celery seed
- 2 garlic cloves, peeled
- 2 limes, 1 sliced and one cut into wedges
1. In a large pot, combine frozen shrimp, beer, peppercorns, celery seed, garlic cloves and lime. Bring to a boil. Turn off heat. Let sit in seasoned hot water, covered, 5-10 minutes or until shrimp are just cooked. Cooking time depends on size of shrimp; do not overcook.
2. Remove from water and allow to cool 5 minutes. Serve with lime wedges and Key Lime Mustard sauce, if desired.
Key Lime Mustard Sauce (optional)
- 1 cup mayonnaise
- 1/4-1/3 cup Dijon mustard
- 1/4-1/3 cup key lime juice
Combine mayonnaise, mustard and key lime juice. Season to taste with additiional Dijon and lime juice, kosher salt and freshly ground pepper, if needed.
This recipe was adapted by Peggy Lampman and originally posted on AnnArbor.com on March 20, 2010.