Shrimp Cocktail

Dear Husband makes the best shrimp cocktail I’ve ever tasted. Seriously. I will forever be disappointed in restaurant shrimp cocktail- the secret is in the boil! Lemons, old bay seasoning, and a mild IPA. Serve with classic cocktail sauce or a New Orleans style remoulade. You will not be disappointed!

INGREDIENTS:

1 lbs. jumbo shrimp (U15 count)

10 cups water

3 lemons cut into wedges

1/3 bottle Old Bay Seasoning

3 bay leaves

1 can beer - preferably an IPA

INSTRUCTIONS:

Put the water, lemons, seasoning, and bay leaves in a pot and bring to a boil over high heat. 

Lower the heat to a simmer, add the can of beer, set a lid on top slightly ajar, and cook for 2-3 minutes.

Drop the shrimp into the liquid and turn off the heat. 

Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 minutes for medium shrimp, 2 1/2 - 3 minutes for large ones. 

Remove the shrimp and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp. Refrigerate if not serving right away. If refrigerated, bring the shrimp to room temperature 20 minutes before serving.

Serve with cocktail sauce or remoulade and garnish with fresh parsley. Enjoy!