Peel N’ Eat Shrimp With Homemade Cocktail Sauce

Name: Peel N’ Eat Shrimp With Homemade Cocktail Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 237 milliliters beer; 1 pinch Pinch cayenne pepper; 1 Tbsps prepared horseradish (best quality, such as Boars Head or Ba-Tampte); 6 Tbsps ketchup; 1 Tbsp freshly squeezed lemon juice; 3 Tbsps Old Bay seasoning; 907 grams shrimp (26-30 per lb), shell split and deveined; 3 Tbsps unsalted butter; 237 milliliters water

Peel N’ Eat Shrimp With Homemade Cocktail Sauce is a gluten free, fodmap friendly, and pescatarian main course. This recipe serves 2. One portion of this dish contains approximately 94g of protein, 24g of fat, and a total of 708 calories. If you have shrimp, lemon juice, horseradish, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine Old Bay, butter, beer and water in a large pot and bring to a boil.

Ingredients you will need

Butter

Water

Beer

Equipment you will use

Pot

Add shrimp and turn heat down to medium. Cover and cook, stirring once, for 3-6 minutes or until shrimp are pink. Keep an eye on it; if you overcook the shrimp, they'll be tough.

Ingredients you will need

Shrimp

Remove the shrimp with a slotted spoon and transfer to serving platter.

Ingredients you will need

Shrimp

Equipment you will use

Slotted Spoon

Serve hot or cold with cocktail sauce.

Ingredients you will need

Cocktail Sauce

Combine all ingredients in a small bowl. Taste and add more of any ingredient if desired.Note: Prepared horseradish can be found in the refrigerator aisle at your supermarket.

Ingredients you will need

Horseradish Sauce

Equipment you will use

Bowl

Equipment

Pot

Slotted Spoon

Bowl

Ingredients

Servings:

237milliliters

beer 1pinch

Pinch cayenne pepper 1Tbsps

prepared horseradish (best quality, such as Boar's Head or Ba-Tampte)6Tbsps

ketchup 1Tbsp

freshly squeezed lemon juice 3Tbsps

Old Bay seasoning 907grams

shrimp (26-30 per lb), shell split and deveined 3Tbsps

unsalted butter 237milliliters

water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try GIFFT by Kathie Lee Gifford Pinot Grigio. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 15 dollars per bottle.