My stepfather’s popular dish was this one. The shrimp taste better after sitting for a while, and it’s easy to make! The shrimp can be prepared a day in advance, chilled, and reheated just before serving. Great gumbo may be made using the frozen remaining liquid.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 pound butter
- 1 large onion, chopped
- 1 tablespoon salt
- 5 pounds large shrimp in shell (21 to 25 per lb), peeled and deveined
- 3 (12 fluid ounce) bottles beer
Instructions
- 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.
Nutrition Facts
| Calories | 1030 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 738 mg |
| Dietary Fiber | 0 g |
| Protein | 79 g |
| Saturated Fat | 40 g |
| Sodium | 2167 mg |
| Sugars | 1 g |
| Fat | 68 g |
| Unsaturated Fat | 0 g |
Reviews
Mm
WOW! Everyone loved it! I cut it to 3 servings and used Argentine Red Shrimps, I bought a 24oz can of beer so used it all because no one drinks it. I took suggestions of adding large cut onion, Cajun seasoning and cracked garlic cloves to the beer-butter mix while I brought it to a hard boil for about ten min before turning off the heat and adding the shrimp. I will definitely do this again! Thank you for sharing!
Awesome dish. Best peel and eat shrimp I’ve had. Just don’t over cook them.
Turned out great!! I halved this recipe and used more beer. Ended up adding a couple of tablespoons of Old Bay and a good bit of crushed red pepper flakes. Made for a delicious meal!
Amazing as written but my husband requested a dash of Old Bay the second time I made it. Both ways were absolutely delicious!
AMAZING! Best with a dark ale
We love it!
I made it exactly as suggested but may I over cooked it. my shrimp were tough. I think I need to do it again.
Perfectly cooked! Used 2 lbs shrimp, 1.5 cans bud light, added in kickin chickn mix, and red pepper. So good!
I used half the butter. It turned out good, but not a whole lot of flavor
This was good. I used 1 lb shrimp, roasted garlic, seasoned salt, Old Bay seasonings and 1 can beer
Excellent… easy… melt in your mouth shrimp. Don’t overcook. Let them JUST turn pink and then turn it off and let them sit. They will be perfectly cooked after sitting for 30 minutes. Boyfriend said these were the BEST boiled shrimp he’d ever had.
My husband and I loved this!! First time boiling shrimp and it was easy-peasy.
Tried this recipe this evening. Not impressed, shrimp was tough and tasted like beer. Followed directions but halved the recipe as only had 2 pounds of shrimp.
This is a pretty good recipe. I cut the butter in half though, and I think next time I’d cut it even further. I also spiced up the boil with my favorite Cajun mix. I’ll definitely try this again.
I felt this was pretty bland. We generously applied Old Bay after serving to salvage the shrimp! Maybe it’s important to let it sit overnight in the fridge… but I’m not interested enough to try that.
Have to admit I was quite disappointed after reading all the good reviews. I did add garlic and Old Bay as suggested by other reviewers as they sounded like good additions. My family was not impressed and I had leftovers, which is unusual when I make shrimp. To add insult to injury, no one wanted to take the leftovers, so they ended up in the trash.
If you want delicious shrimp that are easy to peel EVERY TIME, use this recipe, but better with a few changes. I put a few extra ingredients too. For up to 20lbs of shrimp I add bell peppers, celery, garlic and lemons, and the secret extra ingredient is a couple of ounces of Zataran’s Liquid Crab Boil seasoning.I don’t saute’ the onions, or other veggies; just put them in all together at the begining. And Very Important; don’t add the salt until the shrimp begin to separate from the shells. Then add salt to taste and let it soak. I add more salt than the recipe too. And one other thing; you can use less beer if you want to. I use about one 12oz can for every 4 lbs of shrimp. I know, everyone says it not enough beer, or you need to put water in, but trust me, just keep stirring the shrimp every now and then, and you’ll be surprised how much liquid you end up with at the end.
Sorry, but I found no wow factor in this dish. Very bland. Ended up using half the shrimp and all the broth for Jambalaya the next day.
This is such a great easy recipe. I love to have a loaf of crispy warm bread and after I peel the shrimp I sit it on the bread. This lets the buttery juices soak into the bread. So good! I do spice it up a bit with more pepper and I added a teaspoon of sugar that gave it a great flavor!
Wonderful!