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Serves
as many as can fit around your table
Author Notes
Get out your bibs, cover the picnic or kitchen table with brown paper or newspaper, make sure you have damp kitchen towels or wet naps around and get ready to feast! These are easy to make and fun to eat...and dipped in melted butter, to die for! —inpatskitchen
Ingredients
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24 ounces
beer
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2
cloves garlic, halved
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2 teaspoons
sea salt
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1/2 teaspoon
dried thyme leaves
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2
bay leaves broken in half
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1 teaspoon
celery seed
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1/4 cup
minced parsley
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1/4 teaspoon
cayenne pepper
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1
lemon, halved
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2 pounds
jumbo shell on shrimp (preferably wild from the Gulf) 10 -15 count is terrific!
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A few sticks of butter, melted, clarified or not
Directions
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In a large pot, pour in the beer and add the garlic, salt, thyme, bay leaves, celery seed, parsley and cayenne pepper. Squeeze the juice of the lemon halves into the pot and then throw in the used halves.
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Bring everything up to a rolling boil and add the shrimp. Once the pot comes just up to the boil again, turn off the heat, put a lid on the pot and wait about 5 minutes.
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Drain the shrimp in a colander and dump in a large bowl. Set the bowl in the middle of the table, surround with small bowls of the melted butter and peel and eat!
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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