Crevettes bouillies à la bière, à décortiquer

Ingrédients

• 1 bottle brown ale (recommended: Newcastle Brown Ale)
• 3 cups water
• 1 large onion (quartered)
• 2 stalks celery (chopped into large chunks)
• 1/2 teaspoon red pepper flakes
• 1 bay leaf
• 1 teaspoon fennel seeds
• Salt and pepper (to taste)
• 2 cloves garlic (smashed)
• 1 pound large raw shrimp (unpeeled, tail on, deveined)
• 1 lemon (sliced into wedges, for serving)
• Cocktail sauce (for serving)

Préparation

1. 1

   In a large stock pot, combine beer, water, onion, celery, red pepper flakes, bay leaf, fennel seeds, salt, pepper, and garlic cloves. Bring to a boil over high heat.

2. 2

   While coming to a boil, prepare an ice bath (water and ice) in a large bowl near the sink. Also put colander in sink.

3. 3

   When beer mixture comes to a rolling boil, add in shrimp. Stir once and cook, for 1-3 minutes or until pink and opaque. They will cook very quickly, do not walk away!

4. 4

   Once cooked, remove from heat, and strain in colander. Pick shrimp out and drop into ice bath to stop cooking.

5. 5

   Once shrimp are cold, plate and serve with lemon wedges and cocktail sauce.