Cold beer shrimp

3 Servings

Ingredients

Quantity Ingredient
1.00 Bottle Beer; any type - (12 oz)
1.00 pounds Large shrimp
1.00 tablespoon Olive oil
1.00 tablespoon Soy sauce
1.00 tablespoon Fresh lime juice
1.00 teaspoon Tabasco sauce
1.00 medium Tomato; peeled, seeded,
And diced
1.00 teaspoon Peeled; grated gingerroot
1.00 tablespoon Chopped fresh cilantro leaves; mint,
Or chives
Coarse or kosher salt; to taste
Freshly-ground black pepper; to taste
4 lunch or 3 dinner servings.

Directions

Bring the beer to a boil in a large saucepan. Add the shrimp, stir, and cook for 2 minutes, or until they just turn pink. Remove from the heat and let the shrimp cool in the beer, stirring or turning often; they will continue to cook in the hot liquid. Once they are cool, remove the shrimp from the beer, using a slotted spoon. Peel and devein the shrimp; return them to the beer and stir for 1 minute to remove any remaining grit. Transfer the shrimp to a bowl. (The beer can be strained and added to shrimp or fish stock.) The shrimp can be prepared up to 1 day in advance and refrigerated. Heat the oil in a small saucepan. Add the soy sauce, lime juice, Tabasco, tomato and gingerroot. Cook over high heat, stirring, for 2 minutes, to heat through. Remove from the heat and let cool. Spoon the cooled sauce over the shrimp and toss to combine. Add the cilantro, mint or chives. Season to taste with salt and pepper and toss again. Cover and refrigerate until ready to serve. This recipe yields 6 appetizer, Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8813 broadcast 02-04-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

08-12-1998

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.

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