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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (512g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon lemon pepper |
||
| Calories 256 | ||
| Calories from Fat 21 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.4g | 3% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 172mg | 57% | |
| Sodium 1611mg | 67% | |
| Potassium 508mg | 14% | |
| Total Carbohydrate 22.4g | 7% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 14.4g | ||
| Protein 25.0g | 50% | |
Boiled Shrimp in Beer With Cocktail Sauce
By: Marsha D.
Nov 19, 2007
This recipe is simple to make. I have made shrimp this way for years. It's kinda like having a shrimp cocktail. Shrimp is best when chilled. Great for parties, with meals as a appetizer or just alone. NOTE: Use seasonings to your taste. I usually add 1 packet of Splenda (or of choice) to the cocktail sauce instead of regular sugar.
SERVES 4
Ingredients
- 1 lb raw shrimp (frozen or fresh)
- 24 fluid ounces Budweiser beer, your choice
- 1 chicken bouillon cube
- 1 teaspoon sea salt
- 2 teaspoons Old Bay Seasoning
- 1 teaspoon lemon pepper
- 1 teaspoon black pepper
- 1 teaspoon all purpose Greek seasoning (optional)
- ice
- seafood cocktail sauce
- 1 cup ketchup
- 1/2 teaspoon horseradish
- 1/2-1 teaspoon sugar, to your taste
Directions
1
For cocktail sauce, combine ketchup, horseradish and sugar in a small bowl. Chill until needed.2
In a large sauce pot add shrimp,beer, chicken bouillon cube,sea salt,old bay seasoning,lemon pepper, black pepper and Greek seasoning.3
Stir to combine flavors.4
Bring to a boil and boil only until shrimp turns light pink about 5 minutes.5
Drain and add ice to chill shrimp.
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Browse similar recipes by category
- Course > Appetizers
- Course > Lunch/Snacks > Snacks
- Main Ingredient > Seafood > Shellfish > Shrimp
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Occasion > Dinner Party
Featured Reviews for This Recipe
From: Becky in Wisconsin
On Nov 9, 2008
This is such an easy recipe! I have always wanted a GOOD way to cook shrimp, since DH and I love it so. And, now I have found one!!! I used Miller Lite beer, because that was what was on hand, and I will try a different beer next time. I omitted the sea salt, because for me boullion is plenty salty enough. I didn't have any lemon pepper laying around, so I improvised. I added a little lemon juice and some whole peppercorns to the mix. EXCELLENT is all I can say. Cooking time is perfect. DH and I ate the shrimp warm, which is a preference thing for us. He has his with melted butter, and I make my own sauce, very close to what is posted, except I add a little hot sauce and I use brown sugar in mine. This actually reminded us of the shrimp that is served at our annual Waterfront Festival that we go to in August. So, thanks for bringing back a little memory of summer to us, since today was very cold, and thanks for posting such a great recipe.
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