Spiced Shrimp Steamed in Beer
1 1/2 cups Old Dominion or other pilsner-type beer
1 teaspoon Old Bay seasoning (or a mixture of celery salt, pepper, hot paprika, mace, ginger, bay leaves, and cloves)
1 1/4 pounds large shrimp — peeled, deveined
1 small bunch flat leaf parsley — for garnish
Crusty bread — for serving
Pour the beer and Old Bay seasoning into a medium saucepan, stir to combine and simmer for 5 minutes.
Add shrimp, stir and bring back to a boil. Remove saucepan from heat, cover and leave for 3 minutes until the shrimp are opaque and cooked through.
If you won’t be serving the shrimp immediately, transfer them from the hot pan into a bowl so they won’t continue to cook. Shrimp become tough when they are overcooked.
Divide the shrimp among four large, warm soup bowls and pour some broth into each bowl. Garnish each bowl with a small bunch of parsley. Serve with bread to mop up the juices.
This recipe yields 4 servings.