Wednesday, January 7, 2009

Shrimp Steamed in Beer

1 can of beer
1 ½ lbs. shrimp in their shells
½ tsp. thyme
½ tsp. dry mustard
1 bay leaf
1 clove garlic, chopped
½ tbl. salt
1 tbl. chopped parsley
¼ tsp. pepper
½ tsp. chopped chives or onion

In a large saucepan, and bring to a boil all ingredients. As soon as the liquid comes to a boil, reduce heat and start timing. Let shrimp simmer for 3 minutes. They should just get pink, no more.

Serve at once with Dunk Sauce.

Dunk Sauce
4 tbl. (1/2 stick) butter
2 tbl. lemon juice
1 tbl chopped parsley
1 tbl. chopped chives or onion
Salt, if desired

Melt the butter, add all other ingredients and mix thoroughly.

From the Blueberry Hill Cookbook, by Elsie Masterton.

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