A great family recipe for cold peel-and-eat shrimp. This is best if made the day before to marinate in the beer brine.

JHawk

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Recipe Summary

prep:
5 mins
cook:
5 mins
additional:
12 hrs
total:
12 hrs 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse shrimp under cold running water and set in a strainer to drain.

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  • Meanwhile, add beer, paprika, vinegar, seafood seasoning, celery seed, celery salt, black pepper, and cayenne pepper to a large pot over high heat. Bring to a boil and add shrimp. Immediately turn off the heat and let cool on the stovetop for about 1 hour. Cover the pot and transfer to the top shelf of the refrigerator, placing it on top of a thick towel. Let shrimp soak for 12 to 24 hours.

  • Drain shrimp in a strainer and discard remaining marinating liquid.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

Nutrition Facts

152 calories; protein 19.7g; carbohydrates 6.2g; fat 1.6g; cholesterol 172.7mg; sodium 848.9mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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