Peel N' Eat Shrimp 1 Lb Recipe

Rinse and dry

Rinse shrimp under cold running water and pat dry with paper towels. Keep shells on to preserve flavor during steaming; devein if not already done.

Smash 2 garlic cloves with the flat side of a knife; cut one lemon into wedges; measure beer, water, and seasonings.

Place the shrimp in a large bowl. Sprinkle 2 tablespoons Old Bay, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper over the shrimp. Toss gently to coat evenly, making sure the seasoning gets between shells where possible.

In a deep skillet or large pot with a tight-fitting lid (large enough to hold shrimp in a single layer or gently piled), combine 12 fl oz lager, 4 fl oz water, smashed garlic cloves, and 1 bay leaf. Bring the liquid to a vigorous simmer over medium-high heat.

Once simmering, add the seasoned shrimp in a single layer if possible. Cover immediately and steam for 3 to 4 minutes, or until shrimp turn pink and opaque and tails curl (internal temperature should reach 120–135°F / 49–57°C). Avoid overcooking — shrimp cook quickly.

If your pot is small and you need to cook in batches, keep cooked shrimp warm on a tray covered with foil while cooking the remaining shrimp, adding a splash more beer if the pan dries out.

When shrimp are done, remove the pot from the heat. Use a slotted spoon to transfer shrimp to a large bowl or platter, reserving the cooking liquid.

Add 2 tablespoons unsalted butter to the reserved hot cooking liquid and swirl until melted; stir in 2 tablespoons fresh lemon juice. Pour a few spoonfuls of this butter-lemon and beer jus over the shrimp, then sprinkle with 1 tablespoon chopped parsley and an extra 1 teaspoon Old Bay to taste.

Serve immediately with lemon wedges on the side and small bowls for discarded shells. Provide melted butter or extra beer-butter jus for dipping if desired.