PEEL N EAT BEER STEAMED SHRIMP
Yield: serves 4
1 pound extra large shrimp (26/30), with shells and tails on
4 tablespoons butter
2 cloves garlic, smashed or coarsely chopped
1/4 cup shallot, chopped
kosher salt and freshly ground black pepper
12 ounces lager-style beer
1/2 lemon plus more for garnish
1/4 cup flat-leaf parsley, chopped
Sourdough bread, for dipping
Rinse shrimp and set aside.
Melt butter in large sauté pan over medium high heat and add garlic and shallot. Cook 4 minutes or until garlic and shallots become soft and translucent. Season with kosher salt and freshly ground black pepper. Add beer and shrimp. Cover with lid and cook 4-5 minutes or until shrimp become opaque. Remove from heat and squeeze juice of 1/2 lemon into broth and sprinkle with parsley.
Serve with sliced sourdough bread for dipping.
Submitted:Keith Trueman
