Peel-and-Eat Boiled Shrimp with Cocktail Sauce

Name: Peel-and-Eat Boiled Shrimp with Cocktail Sauce
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 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; 6 tablespoons ketchup; ½ tablespoon prepared horseradish (see note); 1 tablespoon freshly squeezed lemon juice; Pinch cayenne pepper

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Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 5

Author : Jennifer Segal

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Peel-and-Eat Boiled Shrimp with Cocktail Sauce

Ingredients

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2½ tablespoons Old Bay seasoning3 tablespoons unsalted butter1 cup beer1 cup water2 pounds extra large shrimp (26-30 per pound), shell split and deveined, thawed if frozen6 tablespoons ketchup½ tablespoon prepared horseradish (see note)1 tablespoon freshly squeezed lemon juicePinch cayenne pepper

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Instructions

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Step 1

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.

Step 2

In a small bowl, whisk together the ketchup, horseradish, lemon juice, and cayenne pepper. Taste and adjust seasoning, if necessary.

Step 3

Note: Prepared horseradish can be found in the refrigerator aisle at your supermarket.