Peel-and-Eat Boiled Shrimp with Cocktail Sauce
Simmered in beer and Old Bay, these Maryland-style peel n’ eat boiled shrimp are easy to make and fun to eat.
Ingredients
For the Shrimp
- 2½ tablespoons Old Bay seasoning
- 3 tablespoons unsalted butter
- 1 cup beer
- 1 cup water
- 2 pounds extra large shrimp (26-30 per pound), shell split and deveined, thawed if frozen
For the Cocktail Sauce
- 6 tablespoons ketchup
- ½ tablespoon prepared horseradish (see note)
- 1 tablespoon freshly squeezed lemon juice
- Pinch cayenne pepper
Instructions
For the Shrimp
- Combine the Old Bay, butter, beer, and water in a large pot and bring to a boil. Add the shrimp, turn the heat down to medium, and cover the pot with a lid. Cook, stirring once, for 3 to 6 minutes, or until the shrimp are pink and just cooked through. Using a slotted spoon, remove the shrimp from the broth and transfer to a serving platter. Serve hot or cold with cocktail sauce.
For the Cocktail Sauce
- In a small bowl, whisk together the ketchup, horseradish, lemon juice, and cayenne pepper. Taste and adjust seasoning, if necessary.
- Note: Prepared horseradish can be found in the refrigerator aisle at your supermarket.
Nutrition Information
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- Per serving (6 servings)
- Calories: 220
- Fat: 7 g
- Saturated fat: 4 g
- Carbohydrates: 8 g
- Sugar: 4 g
- Fiber: 0 g
- Protein: 31 g
- Sodium: 344 mg
- Cholesterol: 259 mg