This was my stepfather's crowd-pleasing recipe. It's simple to make, and the longer the shrimp sit, the better! You can prepare the shrimp a day ahead, refrigerate, and reheat before serving. The leftover liquid can be frozen and used to make great gumbo.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the salt and shrimp. Pour the beer over the shrimp, and simmer just until the shrimp turn pink. Turn off the heat, and allow the shrimp to sit at least 1/2 hour. Serve while still warm, or refrigerate and reheat before serving.

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Nutrition Facts

1030.1 calories; 78.6 g protein; 12.1 g carbohydrates; 737.8 mg cholesterol; 2166.6 mg sodium. Full Nutrition

Reviews (104)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/20/2008
Great different taste than I'm used to in shrimp. Next time I would cut way down on the butter (was just a bit too rich for me as written) and add some garlic. I found that it was absolutely necessary to let the shrimp sit in the beer mixture for the full half-hour...improved the taste and made them exceptionally tender. My husband loved this dish! Thanks for sharing the recipe. Read More
(179)

Most helpful critical review

Rating: 2 stars
06/19/2011
I felt this was really bland. I kicked it a bit by: 2 cans a beer ( any beer will do) 1 qt water 3T hot pepper flakes 1/4 c of old bay. For the onion I cut 3 onions in half and allowed them to boil for 10-12 minutes then added my shrimp and boiled until pink. Read More
(6)
130 Ratings
  • 5 star values: 75
  • 4 star values: 30
  • 3 star values: 18
  • 2 star values: 6
  • 1 star values: 1
Rating: 4 stars
02/20/2008
Great different taste than I'm used to in shrimp. Next time I would cut way down on the butter (was just a bit too rich for me as written) and add some garlic. I found that it was absolutely necessary to let the shrimp sit in the beer mixture for the full half-hour...improved the taste and made them exceptionally tender. My husband loved this dish! Thanks for sharing the recipe. Read More
(179)
Rating: 4 stars
02/20/2008
Great different taste than I'm used to in shrimp. Next time I would cut way down on the butter (was just a bit too rich for me as written) and add some garlic. I found that it was absolutely necessary to let the shrimp sit in the beer mixture for the full half-hour...improved the taste and made them exceptionally tender. My husband loved this dish! Thanks for sharing the recipe. Read More
(179)
Rating: 5 stars
03/01/2008
WOW! I tried this recipe and it came out de-lici-ous! I actually made this with 2 1/2 pounds of shrimp half the butter and 2 beers to boil in followed the rest as stated and also took reviewers advise and added old bay.. I also added garlic and added bay leaves and let it sit for 30 minutes (shripm will not turn rubbery!). Came out stupendous! served with yellow rice and had a restaurant quality meal made by a trusty person (me lol) I would recommend this to anyone! Read More
(163)
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Rating: 5 stars
10/14/2007
This is better than "outa this world"! I did reduce the butter (Whew!) to 2 sticks (to reduce my guilt) and then followed recipe as directed. I also saved liquid and used it in a big pot of shrimp creole and it was one of the best I've ever done and whatever guilt I had is long gone!! Thank you. Read More
(133)
Rating: 4 stars
06/09/2009
YUMMERS! I had 2 pounds of shrimp and began the recipe from memory. I thought the original stated 1 cup of butter so I accordingly halved it to 1/2 a cup or one stick. I used 2 beers and added garlic and Old Bay Spice as well. The shrimp was divine! Great with pasta and French bread to suck up all the juices. I have frozen the rest of the broth for fish sou someday. So even though I inadvertently cut the butter WAY down (and I am a butter freak) it was superb and I will keep to the one stick whenever I make this dish again. Read More
(72)
Rating: 5 stars
01/05/2008
I love this I am making it as I type for the second time. Great flavor only things I do different..... add a garlic clove and 1 tablespoon of old bay!!! Yummy!!! Read More
(47)
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Rating: 5 stars
03/02/2008
This recipe is EXCELLENT! Simple and simply delicious. I didn't change a thing and my entire family LOVED the shrimp. Read More
(25)
Rating: 5 stars
11/10/2007
This recipe was SO EASY that it's hard to believe it was SO GOOD!! My whole family LOVED it (even the kids). I halved the recipe and still had plenty of stock left for soup or gumbo. I will be making this recipe again soon!! Read More
(21)
Rating: 5 stars
02/09/2008
This was great! I didn't have any onions but I will definitely try it with them next time. I cut way back on the butter mainly because I served them with clarified butter. I also added garlic cloves and Old Bay. Definitely a keeper! Read More
(18)
Rating: 4 stars
03/08/2008
So easy! I used less butter and waited to salt the broth only after it was ready. I didn't let it stand for half an hour. I recommend having some crusty french bread handy for the broth! Read More
(17)
Rating: 2 stars
06/19/2011
I felt this was really bland. I kicked it a bit by: 2 cans a beer ( any beer will do) 1 qt water 3T hot pepper flakes 1/4 c of old bay. For the onion I cut 3 onions in half and allowed them to boil for 10-12 minutes then added my shrimp and boiled until pink. Read More
(6)