Wheat Beer Shrimp Cocktail2012-11-28
- Serves: 4
- Prep Time: 3m
- Cook Time: 10m
- Ready In: 13m
This is a perfect recipe for entertaining. The coriander and curaçao flavours of the wheat beer bring a new dimension and add an amazing texture to this otherwise traditional dish.
- 1 Pound Jumbo Shrimp (shell on)
- 10 Ounces Wheat Beer
- 1/4 Cup Ketchup
- 1/4 Cup Tomato Based Cocktail Sauce
- 2 Tablespoons Horseradish
- 1 Tablespoon Wheat Beer Shrimp Broth
- 1/2 Tablespoon Worcestershire Sauce
- 1/4 Tablespoon Tabasco Sauce
Butterfly raw shrimps by cutting through the shell along the back with a small paring knife, deeply enough to allow the sides to open out, but don’t cut all the way through.
Bring beer to a boil in a pot. Add shrimps to boiling beer and bring back to a boil as fast as possible. As soon as the beer/shrimp mixture pot boils again, turn off heat and allow shrimps to cool in mixture.
Place shrimps and broth into a container and refrigerate. Let cool.
Once cool remove shrimps and peel leaving tail intact.
Prepare cocktail sauce by mixing ketchup, cocktail sauce, wheat beer shrimp broth, horseradish, worcestershire sauce, tabasco sauce. Serve with the Shrimp.