Impress your friends and family with this simple and delightful appetizer or dinner! Keep a bag of tail-on, shell-on, deveined wild shrimp in your freezer for a last-minute meal or surprise visitors. Not only does it please a crowd, but it also makes for a fun and interactive gathering.
Serves 4 for Dinner or 8 for Appetizers
Prep time: 20 minutes
Cook Time: 25 minutes
*Make the recipe even simpler and quicker by omitting the artichokes and corn or add fresh crispy bread for a heartier meal.
Ingredients
- 4 Corn cobs, cut into thirds
- 2 Full heads of garlic, cut in half
- 2 Lemons, cut in half
- 2 Large Vidalia or yellow onions, cut into quarters
- 4 Artichokes, cut an inch off top, cut stem leaving ½ inch, and leave soaking in cold water with fresh lemon until cooking
- 1/4 Cup kosher salt
- 1 Can beer, preferably a Summer Ale
- ½ Cup Old Bay Classic Seafood Seasoning (or 3 bags of Zatarain’s Shrimp Boil)
- Tabasco, 5 dashes
- 2 Pounds Shell-On Large Shrimp (shells split up the back and shrimp deveined)
- 4 Teaspoons unsalted butter (melted)
- 2-3 Teaspoons Old Bay Classic Seafood Seasoning
- Add Tabasco for some heat!
Directions
- Fill the pot with water roughly ½ full or amount to completely cover all ingredients.
- Add corn, garlic, onions, artichokes, lemons, salt, beer, Old Bay and Tobasco.
- Bring the pot to a boil and cook for 10 minutes.
- Add Shrimp and cook for an additional 3 minutes or just until shrimp turn pink.
- Melt butter and mix in the additional 2 teaspoons of Old Bay seasoning.
- Drain liquid and serve in a large shallow serving bowl.
- Drizzle butter sauce over the dish or serve as dipping sauce and enjoy!
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