 Beer-Boiled Shrimp with Cocktail Sauce
Makes 20 to 30 shrimp
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Ingredients
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1
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(12-ounce) bottle beer
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1
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pound raw shrimp, deveined and shelled except for tails
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COCKTAIL SAUCE
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1-1/2
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cups ketchup
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2
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tablespoons prepared horseradish, drained
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1
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tablespoon Worcestershire sauce
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2
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teaspoons fresh lemon juice
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1
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teaspoon Original TABASCO® brand Pepper Sauce
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Fill large pot half full with water and beer; bring to boil over medium-high heat. Add shrimp, cover and turn off heat. After 4 minutes, drain shrimp and rinse with cold water.
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For cocktail sauce, combine all sauce ingredients in small bowl. Cover and refrigerate 1 hour. Arrange shrimp, tails up, on serving platter around bowl of cocktail sauce.
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© McIlhenny Company (TABASCO® brand Pepper Sauce)
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Printed
from fbnr.com
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