Bucket Of Peel & Eat Shrimp Recipe

Time30m

Serves2

½ Lb of tiger shrimp-boiled in Pacifico beer and Old Bay, corn, red potatoes & served with spicy cocktail sauce

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Ingredients

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1
Prepare the Shrimp and Vegetables
Fill a large pot with water and add the Pacifico beer and Old Bay seasoning. Bring to a boil over high heat.
2
Add the Potatoes
Once the water is boiling, add the small red potatoes. Boil for 10 minutes.
3
Add the Corn
After 10 minutes, add the corn on the cob to the pot. Continue to boil for an additional 5 minutes.
4
Cook the Shrimp
Add the tiger shrimp to the pot and cook for 2-3 minutes, or until the shrimp turn pink and opaque.
5
Drain and Serve
Carefully drain the contents of the pot and transfer the shrimp, corn, and potatoes to a large serving bucket or platter.

6
Mix the Sauce
In a bowl, combine ketchup, horseradish, lemon juice, and hot sauce. Stir well to combine.
7
Serve
Serve the spicy cocktail sauce alongside the shrimp for dipping.