The Outer Banks of NC are one of my favorite places on earth—perhaps my total favorite. This recipe is from The Outer Banks Cookbook, by Elizabeth Wiegand, and it always brings back memories of summer at the beach.
2lbs. shrimp, unpeeled
1 12-oz. beer (NOT light)
1 c. water
1 med. onion, sliced
1 lemon or lime, sliced
4 garlic cloves, slivered
1 bunch parsley, coarsely chopped
1 tbsp. salt
2 tbsp. old bay seasoning
1 tsp. red pepper flakes
1 tsp. whole black or mixed peppercorns
1 c. prepared cocktail sauce
- Rinse shrimp and set aside to drain
- In a large pot, add beer and all other ingredients. Over medium-high heat, bring to a boil, and allow to bubble for two minutes, reducing heat if necessary to keep the mixture from boiling over.
- Make sure the beer mixture is at a raucous boil, then add the shrimp. Stir often and cook just until the mixture returns to the boil and the shrimp turn pink. Drain.
- Serve in a large bowl, with extra bowl for discarded shrimp shells and a small bowl of cocktail sauce.
Serves 6-8 as appetizer, or 4 as main course (Or you can keep it all for yourself!)