📝 About This Recipe
Transport your taste buds to a sun-drenched pier with this classic coastal favorite, where succulent jumbo shrimp are poached in a fragrant, spice-infused beer bath. This dish is the ultimate tactile dining experience, offering a messy, joyous celebration of sweet seafood and bold Atlantic seasonings. Perfectly chilled or served warm, it’s a timeless snack that captures the essence of summer seafood shacks and backyard boils.
🥗 Ingredients
The Shrimp
- 2 pounds Jumbo Shrimp (shell-on, easy-peel/deveined preferred)
The Poaching Liquid
- 6 cups Water
- 12 ounces Lager Beer (one standard bottle)
- 1/4 cup Old Bay Seasoning (plus extra for dusting)
- 1 piece Lemon (halved)
- 4 cloves Garlic (smashed)
- 1/2 piece Yellow Onion (sliced into wedges)
- 2 pieces Bay Leaves
- 1 tablespoon Kosher Salt
Zesty Remoulade Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 teaspoon Prepared Horseradish (more if you like heat)
- 1 teaspoon Hot Sauce (Louisiana style)
- 1/2 teaspoon Smoked Paprika
- 1 tablespoon Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Prepare a large 'ice bath' by filling a large bowl with equal parts cold water and ice. Set this aside near your stove.
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2
In a large stockpot or Dutch oven, combine the 6 cups of water, the bottle of beer, and the sliced onion.
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3
Squeeze the juice from both lemon halves into the pot, then drop the rinds directly into the liquid for extra aromatic oils.
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4
Add the smashed garlic cloves, bay leaves, kosher salt, and the 1/4 cup of Old Bay seasoning.
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5
Bring the mixture to a rolling boil over high heat, then reduce the heat to medium-low and simmer for 5-8 minutes to allow the flavors to meld.
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6
Increase the heat to bring the liquid back to a boil, then carefully add the shrimp to the pot.
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7
Cook the shrimp for exactly 2 to 3 minutes. Watch closely; they are done when they turn opaque pink and curl into a 'C' shape.
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8
Immediately use a slotted spoon or spider strainer to transfer the shrimp from the boiling liquid into the prepared ice bath to stop the cooking process.
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9
While the shrimp cool, whisk together the mayonnaise, Dijon, horseradish, hot sauce, paprika, and parsley in a small bowl to create the remoulade.
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10
Once the shrimp are cold to the touch (about 3 minutes), drain them thoroughly in a colander and pat them dry with paper towels.
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11
Place the dried shrimp in a large clean bowl and toss with an additional tablespoon of Old Bay seasoning for that signature 'messy' look.
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12
Arrange the shrimp on a chilled platter or in a paper-lined basket, garnished with fresh lemon wedges and the bowl of remoulade for dipping.
💡 Chef's Tips
Always cook the shrimp with the shells on; the shells act as a protective barrier and lock in the sweet juices while absorbing the poaching spices. Avoid overcooking at all costs—as soon as the shrimp lose their translucency and form a 'C', they are ready. An 'O' shape means they are overdone and will be rubbery. If you have time, let the remoulade sit in the fridge for an hour before serving to let the flavors marry. For a cleaner experience, look for 'easy-peel' shrimp which are already split down the back, allowing the seasoned water to penetrate deeper. Keep a large empty bowl on the table for guests to discard their shells as they eat.
🍽️ Serving Suggestions
Serve with an ice-cold pilsner or a crisp Sauvignon Blanc to cut through the spice. Pair with a side of buttery corn on the cob and smashed red potatoes for a mini-boil feel. Provide plenty of damp napkins or lemon-scented finger bowls, as this is a hands-on meal. Offer a small dish of extra melted butter with garlic for those who prefer a richer dip than remoulade.