Bass Ale Shrimp
12 ingredients
7 steps
Ingredients
- 2 (12 ounce) cans dark beer
- 1 bay leaf
- 1 12 tablespoons mustard seeds
- 12 teaspoon dill seed
- 14-12 teaspoon dried red pepper flakes
- 14 teaspoon salt
- 4 whole peppercorns
- 1 12 lbs medium shrimp, in the shell
- 14 cup vinegar
- 2 cloves garlic, crushed
- lettuce leaf
- black olives
Directions
-
1Combine the first 7 (beer through peppercorns) in a saucepan; bring to a boil then reduce the heat; simmer for 5 minutes.
-
2Add the shrimp; cook for 2 to 4 minutes, or until the shrimp turn pink.
-
3Pour into a glass bowl; add the vinegar and garlic.
-
4Chill in the refrigerator for 2 hours or longer.
-
5Drain the shrimp; discard the bay leaf; mound in the center of a lettuce-lined serving plate.
-
6Garnish with black olives.
-
7This makes 2 main-dish, or 8 appetizer servings.
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