From Our State magazine
This is one of my favorite recipes from The Outer Banks Cookbook. Whenever I feel the urge to get the beach, but can't, I usually make this. Shrimp are one of my favorite foods, and they're a good nutritional deal too; they protein-packed (one shrimp contains about 3 grams of protein, and 3 ounces of shrimp is almost equal to a 3 oz chicken breast for protein, having about 20 grams), and provide important nutrients like selenium, Vitamin B12, and phosphate.
This is a very, very easy recipe--it requires only one pot and, aside from the shrimp and Old Bay, these are probably things you keep around your house. (Unless it's my house, in which case, I always have shrimp and Old Bay!) Even if you don't like beer, try this. Trust me.
Shrimp 'n' Beer
from The Outer Banks Cookbook by Elizabeth Wiegand
2 pounds shrimp, unpeeled
one 12-ounce beer (not lite)
1 cup water
1 medium onion, sliced
1 lemon or lime, sliced
4 garlic cloves, slivered
1 bunch parsley, coarsley chopped (or about 1/4 cup dried)
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 (your favorite brand)
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, reduice heat if necessary to keep it 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 a boil and the shrimp turn pin. Drain.
Serve in a large bowl, with an extra bowl for discarded shrimp shells and a small bowl of cocktail sauce.
NOTE:
Sometimes Old Bay seasoning is labeled "Chesapeake Bay seasoning" or "Chesapeake Seafood Seasoning". You can usually find it in the seafood section of the grocery store, or at places like Williams-Sonoma in the spice section.
(And congratulations to Abby, who won a copy of Reading People! Thanks to all who entered!)