Cold Beer Shrimp
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Cold Beer Shrimp
  Beer    Shrimp  
Last updated 6/12/2012 1:17:18 AM. Recipe ID 47620. Report a problem with this recipe.
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      Title: Cold beer shrimp
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
      1    Bottle beer, (12 ounce) any
           -type
      1 lb Large shrimp
      1 tb Olive oil
      1 tb Soy sauce
      1 tb Fresh lime juice
      1 ts Tabasco sauce
      1 md Tomato, peeled, seeded and
           -diced
      1 ts Peeled, grated gingerroot
      1 tb Shopped fresh cilantro
           -leaves, mint or chives
           Coarse or kosher salt
           Freshly ground pepper
 
  Bring the beer to a boil in a large saucepan. Add the shrimp, stir,
  and cook for 2 minutes, or until they just turn pink. Remove from the
  heat and let the shrimp cool in the beer, stirring or turning often;
  they will continue to cook in the hot liquid.
  
  Once they are cool, remove the shrimp from the beer, using a slotted
  spoon.
  
  Peel and devein the shrimp; return them to the beer and stir for 1
  minute to remove any remaining grit.
  
  Transfer the shrimp to a bowl. (The beer can be strained and added to
  shrimp or fish stock.) The shrimp can be prepared up to 1 day in
  advance and refrigerated.
  
  Heat the oil in a small saucepan. Add the soy sauce, lime juice,
  Tabasco, tomato and gingerroot. Cook over high heat, stirring, for 2
  minutes, to heat through. Remove from the heat and let cool.
  
  Spoon the cooled sauce over the shrimp and toss to combine. Add the
  cilantro, mint or chives. Season to taste with salt and pepper and
  toss again. Cover and refrigerate until ready to serve.
  
  Yield: 6 as an appetizer, 4 for lunch or 3 for dinner
  




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Recipe ID 47620 (Apr 03, 2005)

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