Peel ‘n Eat Beer Steamed Shrimp
The recipe Peel ‘n Eat Beer Steamed Shrimp can be made in about 45 minutes. One portion of this dish contains about 32g of protein, 14g of fat, and a total of 443 calories. For $3.73 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. Father's Day will be even more special with this recipe. 2431 person have made this recipe and would make it again. It works well as a pretty expensive main course. It is brought to you by Foodie Crush. It is a good option if you're following a pescatarian diet. A mixture of kosher salt, sourdough bread, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 74%, this dish is solid. If you like this recipe, take a look at these similar recipes: Peel and Eat Shrimp, No Fuss Peel n'Eat Shrimp, and Peel And Eat Shrimp Recipe.
Servings: 4
Ingredients:
12 ounces lager-style beer
4 tablespoons butter
1/4 cup flat-leaf parsley, chopped
2 cloves garlic, smashed or coarsely chopped
kosher salt and freshly ground black pepper
1/2 lemon plus more for garnish
1/4 cup shallot, chopped
1 pound extra large shrimp (26/30), with shells and tails on
Sourdough bread, for dipping
Equipment:
frying pan
Cooking instruction summary:
Rinse shrimp and set aside.Melt butter in large sauté pan over medium high heat and add garlic and shallot. Cook 4 minutes or until garlic and shallots become soft and translucent. Season with kosher salt and freshly ground black pepper. Add beer and shrimp. Cover with lid and cook 4-5 minutes or until shrimp become opaque. Remove from heat and squeeze juice of 1/2 lemon into broth and sprinkle with parsley.Serve with sliced sourdough bread for dipping.
Step by step:
1. Rinse shrimp and set aside.Melt butter in large sauté pan over medium high heat and add garlic and shallot. Cook 4 minutes or until garlic and shallots become soft and translucent. Season with kosher salt and freshly ground black pepper.
2. Add beer and shrimp. Cover with lid and cook 4-5 minutes or until shrimp become opaque.
3. Remove from heat and squeeze juice of 1/2 lemon into broth and sprinkle with parsley.
4. Serve with sliced sourdough bread for dipping.
Nutrition Information:
covered percent of daily need
