- Peel and Eat Shrimp
- Sandi L.
- 2 lbs (.9 kg). shrimp in shell
- Boiling liquid:
- 2 12 oz (336 grm). cans beer
- 6 peppercorns, crushed
- 2 tbsp (30 ml) lemon juice
- 1 bay leaf
- garlicy butter or cocktail sauce
- Bring all ingredients in boiling liquid to a boil.
- Add the shrimp.
- Return to a boil.
- Lower heat and simmer until the shrimp turn pink and feel firm--just a couple of minutes.
- Serve with garlicy butter or cocktail sauce.