Peel and Eat Shrimp
This quick peel and eat recipe yields plump, juicy, extraflavorful shrimp by gently poaching shell-on shrimp in a combination of beer, butter and spices. Starting the shrimp in the cold poaching liquid allows them to cook gradually and evenly as the liquid heats up. A simple combination of beer, butter, celery salt, cayenne and paprika builds flavor, but feel free to substitute your favorite seafood seasoning to flavor the poaching liquid. By deveining the shrimp, you’ll remove the digestive tract and create an opening along the back, which makes them easier to peel once cooked. Peel and eat the shrimp while they’re still warm, dipping them in drawn butter or cocktail sauce, or cool them down and enjoy them cold, as you would for shrimp cocktail.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1 ½pounds large, unpeeled shrimp
- 12ounces lager or pilsner beer
- 5tablespoons unsalted butter
- 1tablespoon celery salt
- 2teaspoons sweet paprika
- 1to 2 teaspoons cayenne
- Salt
- 1lemon, halved
- Store-bought or homemade cocktail sauce, for serving
- Clarified butter, for serving
Instructions
Step 1
Working with one shrimp at a time and using a clean pair of cooking shears (or even kitchen scissors), hold the shrimp, back side facing up, and, starting from the end where the head used to be, cut through the shell along the top of the shrimp down to the start of the tail. Look for a dark vein that runs along that channel where you just made the incision and, using the tip of a sharp paring knife, carefully remove it, taking care to leave the shell and tail intact. (Some shrimp may not have this vein, or intestinal tract, so don’t be alarmed if you can’t find it. Removing it removes sand and other waste.) Repeat with the remaining shrimp.Step 2
Place the shrimp in a medium saucepan. Pour the beer over the top and throw in the butter, celery salt, paprika, cayenne and about 1 tablespoon salt. Squeeze in half of the lemon, then toss in the spent lemon half and 1 cup water.Step 3
Cover and cook over medium until the shrimp are pink all over and cooked through, 5 to 7 minutes.Step 4
Using a slotted spoon, remove the cooked shrimp from the cooking liquid and transfer them to a platter. Cool slightly before serving. Squeeze the remaining lemon half on top, if desired, and serve with the cocktail sauce and clarified butter, for dipping.