Steamed Gulf Pink Shrimp tastes delicious when paired with this spicy horseradish sauce.
Author: My Delicious Blog
Recipe type: Seafood
Cuisine: Seafood
Serves: 2 lbs
Ingredients
4 Tb. unsalted butter
2 Tb. Old Bay seasoning
1 shallot (or small onion), minced
1 clove garlic, peeled & minced
1 c. beer
1 c. water
2+ lbs large shrimp - shell split & deveined
Fresh parsley for garnish
Lemon wedges
Cocktail Sauce
6 Tb. ketchup
¾ Tb. prepared horseradish (or less if you don’t want it too spicy)
1 Tb. lemon juice
Pinch crushed red pepper
Pinch kosher salt
Instructions
Prepare the shrimp: using small, sharp scissors, cut through each shell along the top of the back, which exposes the vein. Remove the vein using the tip of a small knife. Rinse shrimp and set aside.
Make Cocktail Sauce by mixing all ingredients in a small bowl; set aside until ready to use.
In a deep sauce pan or small stock pot, combine butter, Old Bay, shallot and garlic and cook over medium heat for a couple of minutes.
Add beer and water and simmer for a minute.
Add shrimp into mixture; stir lightly to combine shrimp and liquid, then cover and cook for a few minutes over medium heat. Check periodically for doneness. Once shrimp are pink, remove from heat (don't overcook or they will be tough!).
Remove shrimp using a slotted spoon onto a serving platter or butcher/newspaper.
Drizzle with fresh lemon juice and minced parsley (optional).
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/classic-peel-eat-shrimp/