Peel-'n'-eat shrimp
Peel-'n'-eat shrimp
Rating: (1 rated)
Recipe Yield: Total time: About 55 minutes, plus marinating time for the shrimp | Serves about 5 (10 shrimp each)
Ingredients
2 1/2 pounds Mexican white shrimp, defrosted 4 (12-ounce cans) of beer, divided 2 tablespoons Old Bay seasoning 1 tablespoon Hungarian paprika 2 tablespoons celery salt 1 tablespoon kosher salt 1 tablespoon cayenne pepper 1 teaspoon ground ginger 1 head garlic 5 tablespoons best-quality olive oil, divided 1 large white onion, chopped 1 sprig rosemary 1 chile de arbol 2 lemons 3 tablespoons chopped fresh parsley
Preparation

Step 1 In a medium bowl, toss the shrimp with the contents of 1 can of beer. Cover and refrigerate 1 to 2 hours.

Step 2 In a small bowl, combine the Old Bay, paprika, celery salt, kosher salt, cayenne pepper and ground ginger. Set aside.

Step 3With a sharp knife, cut the head of garlic (with the peel) in half crosswise. In a large stockpot heated over medium heat, add 2 tablespoons olive oil. Add the chopped onion, all of the garlic, the rosemary and chile de arbol and cook, stirring occasionally, until softened, about 10 minutes. Add 3 tablespoons of the spice blend and the juice of 1 lemon, stirring. Add the remaining beer and reduce the liquid by three-fourths over high heat, about 20 minutes.

Step 4Drain the shrimp and add them to the pot. Cover the pot, and steam just until the shrimp are cooked, 4 to 5 minutes over high heat. The shrimp will be ready when they turn white; be careful not to overcook them.

Step 5Remove the shrimp to a large baking sheet with sides and drizzle with remaining olive oil. Sprinkle over more of the spice blend to taste (we used 2 tablespoons). Sprinkle with the parsley and the juice from the remaining lemon. Serve immediately.

Description
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