Beer Boiled Peel-and-Eat Shrimp

Peel-and-eat shrimp is one of my favorite dishes because it feels decadent and fancy, but is incredibly healthy. Avoid using Tiger shrimp for this dish, we've found they are difficult to peel once cooked.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1In 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. 2While coming to a boil, prepare an ice bath (water and ice) in a large bowl near the sink. Also put colander in sink.
3. 3When 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. 4Once cooked, remove from heat, and strain in colander. Pick shrimp out and drop into ice bath to stop cooking.
5. 5Once shrimp are cold, plate and serve with lemon wedges and cocktail sauce.