- 2 - 2 ½ lb. shrimp, either 26-30 count (large) or 16-20 count (extra large)
- 2 12 oz. bottles of beer
- ¼ cup Old Bay Seasoning, with a little extra for sprinkling
Drain shrimp in colander or if you want to cook more shrimp remove them with a slotted spoon, reusing beer and repeating cooking directions. Only cook 2 ½ lbs at a time. With a slotted spoon transfer shrimp to a large bowl, sprinkle Old Bay on top of shrimp as you layer in bowl. You may serve these immediately or chill overnight and serve cold the next day. Serve with Cocktail sauce.
I prefer to buy wild caught shrimp over farm raised. I believe the taste is better. If fresh is not available frozen is fine. Just thaw out the night before in your refrigerator. Take advantage of sales on frozen or previously frozen shrimp (just ask for shrimp that have not been thawed out yet). I scan the newspaper and stock my freezer up when I see a bargain. Enjoy!
- 1 cup ketchup
- ¼ tsp. mustard powder
- ¼ cup grated horseradish in jar
- 1 Tbsp. fresh lemon juice