Recipe courtesy of Sara Moulton
Yield:
6 as an appetizer, 4 for lunch
Level:
Easy

Ingredients

Directions

Bring the beer to a boil in a large saucepan. Add the shrimp, stir, and cook for 2 minutes, or until they just turn pink. Remove from the heat and let the shrimp cool in the beer, stirring or turning often; they will continue to cook in the hot liquid. Once they are cool, remove the shrimp from the beer, using a slotted spoon. Peel and devein the shrimp; return them to the beer and stir for 1 minute to remove any remaining grit. Transfer the shrimp to a bowl. (The beer can be strained and added to shrimp or fish stock.) The shrimp can be prepared up to 1 day in advance and refrigerated. Heat the oil in a small saucepan. Add the soy sauce, lime juice, Tabasco, tomato and gingerroot. Cook over high heat, stirring, for 2 minutes, to heat through. Remove from the heat and let cool. Spoon the cooled sauce over the shrimp and toss to combine. Add the cilantro, mint or chives. Season to taste with salt and pepper and toss again. Cover and refrigerate until ready to serve.;

IDEAS YOU'LL LOVE

Beer-Braised Beef

Recipe courtesy of Nancy Fuller

Lime Beer Cocktail

Recipe courtesy of Sandra Lee

Grilled Beer and Butter Shrimp With Potatoes

Recipe courtesy of Food Network Kitchen

Beer and Italian Sausage Fondue

Recipe courtesy of Giada De Laurentiis

Beer-Braised Beef Stew

Recipe courtesy of Nancy Fuller

Shrimp and Grits

Recipe courtesy of Joe Barnett

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Garlic Shrimp

Recipe courtesy of Mike's Huli Huli Chicken

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking