Best South Mississippi Spicy Beer Boiled Shrimp Recipes

BEER-BOILED SHRIMP WITH OLD BAY®

Steps:

• Combine beer, seafood seasoning, and salt in a large saucepan or stockpot over medium-high heat. Squeeze juice from both lemon halves into the beer mixture and add both rinds to the beer. Stir and bring to a boil. Cover the pot and boil for 10 minutes.
• Add shrimp to boiling liquid, cover again with the lid, and turn off the heat. Transfer shrimp to serving bowls when they are bright pink on the outside and the meat is opaque, about 3 minutes.

BEER BOILED SHRIMP

Steps:

• In a large pot, bring beer to a boil with seasoning.
• Stir in shrimp and cover.
• Return to a boil and simmer for 5 minutes.
• Turn heat off and leave shrimp in hot beer for a few more minutes (at least 3 minutes).
• Drain shrimp and serve immediately.
• Serve with lemon wedges and cocktail sauce.

BEER-BOILED SHRIMP

Steps:

• Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the salt and shrimp. Pour the beer over the shrimp, and simmer just until the shrimp turn pink. Turn off the heat, and allow the shrimp to sit at least 1/2 hour. Serve while still warm, or refrigerate and reheat before serving.

BEER SHRIMP BOIL

Steps:

• In a large pot, bring the beer, water, shrimp boil seasoning, salt, peppercorns and the juiced lemon halves to a boil over medium heat. Allow mixture to boil covered for 10 minutes. In the meantime, melt butter in a small saucepan and add the lemon juice. Add the shrimp to the pot of boiling beer, cover, and turn off heat. Check shrimp after 3 minutes for a pink color throughout. Using a slotted spoon, remove the shrimp and transfer to serving bowls.
• Add 1/2 cup of the beer boiling liquid to the butter and simmer for 2 minutes, then transfer to small serving bowls. Serve the warm shrimp with the butter dipping sauce on the side, and don't forget the empty bowls for the shrimp shells. Enjoy!
• Serving Suggestion: I love a great loaf of French bread with this to sop up the yummy sauce!

EASY BEER BOILED SHRIMP

Steps:

• Melt butter in a saucepan on medium high and add chopped onion.
• Saute onion until soft(around 2-5 minutes).
• Add shrimp and pour in enough beer to cover shrimp (usually 3-4 bottles is enough) and simmer until shrimp turns pink and is cooked through.
• Note: I liked to just bring the pot to the table to serve and provide Old Bay Seasoning for people to add to the shrimp on their plate. The Old Bay can also be added to the shrimp when cooking as well.

CAJUN SHRIMP BOIL

Steps:

• Fill a very large (24-quart) pot with 8 quarts of water set over high heat. Add seasoning pouches, cayenne, salt, onions and celery. Squeeze lemon juice, and add wedges. Break garlic into cloves, and discard excess skin, then add unpeeled cloves. Cover the pot, and bring to a rolling boil.
• Lay corn on a baking sheet in a single layer, then place in freezer.
• Taste the water after it comes to a boil. It should be very heavily salted and spiced, with a bright orange foam (when standing near the boiling pot causes you to cough, it's spicy enough).
• Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).