SOUTH MISSISSIPPI SPICY BEER-BOILED SHRIMP

SOUTH MISSISSIPPI SPICY BEER-BOILED SHRIMP image

Yield 4-5 people

Number Of Ingredients 12

Previous Next

Water
5 lbs 31-40 count Shrimp
1 pkg Zatarain's Crab Boil
1/2 bottle liquid Zatarain's Crab Boil (more if wanted)
5 Tbs. kosher salt (adjust as needed)
5 Tbs. Extra Virgin Olive Oil
1 onion, quartered
1 bell pepper, quartered
1 large lemon, sliced
2 6 packs of ice cold Red Stripe beer (or more!)
1 recipe Nancy's Cocktail sauce (see My Recipies)
1 recipe Nancy's Remoulade Sauce (see My Recipies)

Steps:

In a very large stock pot, add 1/2 gallon of water and the salt--after salt dissolves taste and adjust to desired salinity. Add Zatarain's package and liquid, olive oil, onion, bell pepper lemon, and 3-4 bottles of beer (have enough liquid to cover the shrimp). Bring to a rolling boil and cook until the liquid is dark (10 minutes or as long as it takes to drink a Red Stripe). Add Shrimp and let the pot return to a boil. If you need more liquid, add another beer. Boil for 5 minutes, turn heat off, and allow to sit for 10 minutes (or as long as it takes to drink a Red Stripe). Remove shrimp with a slotted spoon to a large bowl. To cool down to eat, pour two bottles of Red Stripe over and let cool for 5 minutes. Serve immediately. Serves: