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Peel & Eat Shrimp

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In "The Seven Stars Cookbook," author Jon Schlimm and chef Phil Klinkenberg divulge the easy recipe for the peel-and-eat shrimp Jimmy Buffett's Margaritaville.

Makes: 8 to 10

  • 6 bottles Land Shark Lager
  • 2 teaspoons salt
  • ¼ cup Old Bay seasoning
  • 12 lemons, halved
  • 3½ pounds medium shrimp in the shell (preferably Key West pink shrimp)


• Fill a large pan halfway with ice and set aside. In a large saucepan, combine the beer, salt and Old Bay seasoning. Squeeze the lemons into the pan, then add the squeezed lemon halves. Bring the beer mixture to a boil.

• When boiling, add the shrimp and cook 1 minute. Turn off the heat and let the shrimp steep 3 minutes.

• Drain the shrimp and empty them onto the ice; let cool, then drain again. Serve immediately, or cover and refrigerate. Serve with cocktail sauce.



Choose a Standard American Lager for this recipe

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