Beer Shrimp Boil

4 servings Prep: 10 m Cook: 15 m Total: 25 m Beginner
5.0/5 (1)
Beer Shrimp Boil
Boiled shrimp is a favorite meal of the Cajuns. Here is a different way to “ball” shrimp using beer, cayenne, and vinegar for extra flavor, served with a zesty horseradish cocktail sauce.

Ingredients

4 servings
  • 1/4 cup salt
  • 2 tbsp coarse black pepper
  • 2 tbsp red pepper cayenne
  • 1/2 pint vinegar
  • 2 bay leaves
  • 2 cans beer
  • 1 - 4 pounds shrimp in the shell
  • 2 tsp Worcestershire Sauce
  • 1 tsp fresh horseradish (more or less)
  • 1/2 cup mayonnaise
  • 1/2 cup catsup

Step-by-Step Instructions

  1. While water is heating, prepare the cocktail sauce by mixing Worcestershire sauce, horseradish, mayonnaise, and catsup in a small bowl. Refrigerate until ready to serve.
  2. In a large boiling pot, combine salt, coarse black pepper, cayenne pepper, vinegar, bay leaves, and beer. Bring to a rolling boil.
  3. Add the chilled shrimp still in the shell. Return to a boil, then cover and boil for 15 minutes until shrimp are pink and cooked through.
  4. Remove from heat, drain, and let cool slightly. Peel shrimp and serve with the cocktail sauce for dipping.

Common Problems and Solutions

Q: How do I know when the shrimp are done?

A: Shrimp are fully cooked when they turn pink and opaque, and curl into a C-shape. They should be firm but not rubbery. Overcooking makes them tough, so watch the time carefully.

Q: Can I adjust the spice level?

A: Absolutely. Reduce the cayenne pepper to 1 tablespoon for mild heat, or increase to 3 tablespoons if you like it spicy. You can also adjust the black pepper to taste.

Tips and Techniques

For easier peeling, shock the boiled shrimp in an ice bath immediately after draining. The cold stops the cooking process and helps the shells release more easily. You can also make the cocktail sauce a day ahead for deeper flavor.

Ingredient Substitutions

  • beer: seafood stock or water
  • fresh horseradish: prepared horseradish from a jar
  • catsup: chili sauce or cocktail sauce

Equipment Needed

  • large boiling pot (at least 6-quart capacity)
  • small mixing bowl for cocktail sauce

Historical Context

Shrimp boils are a cornerstone of Cajun social gatherings, traditionally made outdoors in large pots with potatoes, corn, and sausage. This simplified version focuses on the shrimp and makes it easy to prepare for a quick weeknight meal or party appetizer.