Name: Peel-and-Eat Boiled Shrimp with Cocktail Sauce
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 to 6
Cuisine: American
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

Peel-and-Eat Boiled Shrimp with Cocktail Sauce

By Jenn Segal

Simmered in beer and Old Bay, these Maryland-style peel n’ eat boiled shrimp are easy to make and fun to eat.

Servings: 4 to 6

Prep Time: 15 Minutes

Cook Time: 5 Minutes

Total Time: 20 Minutes

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.

Pair with

Nutrition Information

Per serving (6 servings)
Calories: 199
Fat: 7 g
Saturated fat: 4 g
Carbohydrates: 9 g
Sugar: 4 g
Fiber: 0 g
Protein: 21 g
Sodium: 1020 mg
Cholesterol: 206 mg