Beer Belly Broiled Shrimp
by Chef Executive Belly David Lauterbach
Pretty much any recipe that has beer in the title is OK with us. This is a pretty simple broiled or grilled shrimp recipe that is sure to please your need for appetizers with just the right amount of heat.
Ingredients:
2 pounds of large unpeeled fresh shrimp
6 pack of beer
2 tablespoons of chopped parsley
2 tablespoons of vegetable oil
2 tablespoons Worcestershire sauce
1 teaspoon of your favorite hot sauce
1 clove of garlic, minced
Salt & pepper to taste
Peel and devein your shrimp, leaving the tails intact. Combine 3/4 of the can of beer and all of the ingredients (sans shrimp) in a large shallow dish. Consume 1/4 can of beer. Now add the shrimp, stirring gently to coat them.
Cover and marinate in refrigerator 2 to 3 hours, stirring every time you go back to the fridge for another beer. Drain the shrimp from the marinade. Now thread the neck and tail of each shrimp onto approximately six 14-inch skewers so that the shrimp will lie flat. Place the skewers on a lightly greased rack of a broiler pan or on your clean barbecue grill. Broil 5 1/2 inches from heat for about 3 minutes then turn and broil an additional 1 to 2 minutes or until the shrimp turn pink brushing each side once with the leftover marinade.
For some easy cocktail sauce, mix ketchup (not catsup) and Gold's White Horseradish somewhere around equal parts all the way down to 3 to 1 depending upon your taste.
Shrimp not hot enough? Try our Shrimpy Jalapeno Buggers.
|
