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CHESAPEAKE SHRIMP (Finger Pickin' Good) 1 1/2 lb. medium shrimp (45 to 60) in shell (use any size you can afford, this is our regular) 12 oz. beer 12 oz. water 1 1/2 Tbsp. Old Bay spice 1 Tbsp. pickling spice Cocktail Sauce: 1/2 c. ketchup dash of lemon juice 1 Tbsp. (or more) horseradish 3 drops (or more) Tabasco sauce Rinse shrimp in cold water (fresh are better than frozen). Bring beer and water to a boil. Add spices, then stir in shrimp. Return to boil, turn down heat. Simmer 3 to 5 minutes only. (They get tough if overcooked.) Immediately remove shrimp to colander and cool with water. Save cooking liquid. When shrimp are cool, set aside. Cool liquid with ice cubes. Put shrimp in container. Cover with spicy liquid. Chill in refrigerator at least 3 hours. Drain to save. Serve with cocktail sauce and plates for shells. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |