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Spicy Drunken Shrimp


"This is a warm peel-and-eat shrimp recipe that I tried to duplicate from a little bar-and-grill in Deland, Florida. The shrimp are boiled in a spicy beer and thyme broth and served hot in a beer mug. Serve with dipping sauces of lemon-butter and hot sauce. I dip first in lemon-butter and then hot sauce, but you will find what works best for you! You will need plenty of paper towels!"
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15 m servings 179 cals
Original recipe yields 4 servings (1 pound)

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  1. Stir beer, lemon juice, seafood seasoning, thyme, and hot pepper sauce together in a non-reactive saucepan; bring to a boil and add shrimp. Return liquid to a simmer and cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes.
  2. Remove pan from heat and let shrimp sit in liquid at least 5 minutes more before draining. Let shrimp cool until cool enough to touch.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the boil ingredients. The actual amount of the boil consumed will vary.

Nutrition Facts

Per Serving: 179 calories; 1.3 g fat; 9.8 g carbohydrates; 19.8 g protein; 173 mg cholesterol; 1116 mg sodium. Full nutrition

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I made no changes. I follow recipes to the letter on the first time. I WILL NOT change anything on this one. It is tied with the best I have ever had! OK - We had friends over and I followed...

I'm giving this recipe 5 stars. It was simple and fast. I also thought it was delicious . I paired it with fresh pasta in a garlic parsley butter sauce with lots of fresh lemon.