Easy Peel n’ Eat Shrimp

Go Bold With Butter

I met my husband working at a fancy seafood restaurant. We served beautiful fish, clams, mussels and lobster but it was this basic beer steamed shrimp appetizer that made its way onto our list of favorite things to make at home.

It’s supremely simple to make. And community food is always more fun to share, especially when others are dipping and diving to grab the last beer-soaked shrimp. It’s one of those dishes you’ll crave over and over again.

Easy Peel n' Eat Shrimp

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4-6 servings

Serving Size: About 1 cup

Easy Peel n' Eat Shrimp

Ingredients

  • 1 pound extra large shrimp (26/30), with shells and tails on
  • 4 tablespoons butter
  • 2 cloves garlic, smashed or coarsely chopped
  • 1/4 cup shallot, chopped
  • kosher salt and freshly ground black pepper
  • 12 ounces lager-style beer
  • 1/2 lemon plus more for garnish
  • 1/4 cup flat-leaf parsley, chopped
  • Sourdough bread, for dipping

Directions

Rinse shrimp and set aside.

Melt butter in large sauté pan over medium high heat and add garlic and shallot. Cook 4 minutes or until garlic and shallots become soft and translucent. Season with kosher salt and freshly ground black pepper. Add beer and shrimp. Cover with lid and cook 4-5 minutes or until shrimp become opaque. Remove from heat and squeeze juice of 1/2 lemon into broth and sprinkle with parsley.

Serve with sliced sourdough bread for dipping.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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COMMENTS

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  1. Louise Berube said:

    This is better with white wine as opposed to beer