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VooDoo Beer Steamed Shrimp

Posted By 3FC On December 30, 2006 @ 2:23 pm In Entrees,Seafood | 2 Comments

recipe ingredients
1 Tbsp. fennel seeds
1 Tbsp. black peppercorns
1 Tbsp. whole allspice
1 tsp. mustard seeds
1 tsp. whole cloves
2 Tbsp. olive oil
1 red onion, coarsely chopped
1 head garlic, cut in half crosswise
1 to 3 jalapeno peppers, with seeds, chopped
2 bay leaves
1 Tbsp. finely shredded orange peel
3 bottles (12 oz each) light or dark beer
36 large shrimp (about 1 3/4 lbs)
West Indian Cocktail Sauce (recipe below)

recipe directions
Cook and stir the fennel, peppercorns, allspice, mustard seeds, and cloves in hot oil in a large saucepan for about 30 seconds or till mixture becomes fragrant. Carefully add the onion, garlic, jalapeno peppers, bay leaves, and orange peel. Stir well; reduce the heat to medium. Cook till onions are translucent (about 10 minutes).

Carefully add the beer and bring to a boil. Add the shrimp and return to a boil. Cook shrimp for 1 to 3 minutes, or till they are opaque; remove with a slotted spoon and place in a bowl. Cover and chill shrimp till cold. Fill a serving bowl with crushed ice and place the cold shrimp on top. Serve with West Indian Cocktail Sauce.

West Indian Cocktail Sauce:

3/4 cup tomato catsup
1/4 cup chili sauce
1 Scotch bonnet chili pepper, seeded and finely chopped (optional)
3 cloves garlic, minced
1/2 cup finely chopped red onion
1/4 cup coarsely chopped cilantro leaves
3 Tbsp. lime juice
1/4 cup prepared horseradish
1/4 tsp. Worcestershire sauce
bottled hot sauce to taste
salt and black pepper to taste

Combine all ingredients in a mixing bowl. Cover and chill till needed. Store in refrigerator up to 2 weeks.

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