Shrimp Boiled in Beer

A laid-back peel-and-eat shrimp boil with a twist: the cooking liquid is beer instead of water, simmered with garlic, bay, celery seed, thyme, cayenne, and lemon into a fragrant, lightly spicy broth that flavors the shrimp as they cook.

The method is quick and forgiving as long as you watch the clock. Bring the spiced beer to a boil first so it is flavorful, then drop in the shrimp and cook just until they turn pink and opaque, a matter of minutes. Pull them the moment they are done, since overcooked shrimp turn rubbery.

Then choose your finish. Serve them hot with melted butter brightened with lemon juice and a few shakes of Tabasco, or chill them and set out a bowl of mayonnaise for dipping. Either way, they make easygoing party food.

Chef Tips

• Bring the spiced beer to a boil before adding the shrimp, so the broth has flavor to give.
• Watch the shrimp closely; they cook in 2 to 3 minutes, and overcooking makes them tough and rubbery.
• Cook the shrimp in their shells for the best flavor and easy peel-and-eat serving.
• Save the spiced beer broth to cook a second batch or use as a base for seafood stock.

Variations

• Add Old Bay or a squeeze of extra lemon to the boil for more classic shrimp-boil flavor.
• Toss in corn and small potatoes to turn it into a full shrimp boil.
• Serve with cocktail sauce or a garlic-herb aioli instead of butter or mayo.