Beer-Boiled Shrimp with Old Bay®

I've tried this a few times. Adding the lemon, Old Bay, and salt to the beer did pretty much nothing for the finished flavor of the shrimp. Also cooked a rather large bag of jumbo sized shrimp in just two beers. One time I even added about 4 tablespoons of Old Bay to the boil, no change. To really get that Bay flavor, once your shrimp are done cooking, you have to peel them, then squirt the lemon on, then sprinkle with the Old Bay. Now that's some yummy shrimp!

Tried this again, peeling the shrimp before boiling this time, with the 4 tbsp of OB in the beer. Again, no discernible OB flavor after cooking, it just doesn't penetrate the meat.
I will say the shrimp were easier to peel before cooking than after though. Just stick with water for your boil, drink the beer, and season the cooked shrimp with the lemon and sprinkle with a much lighter touch of Old Bay.

Excellent and 5 stars all the way. This was very impressive and so easy too. Not that an extra beer hurt anything but 3 beers yielded plenty enough liquid to get the job done. Regardless, I highly recommend this recipe.