Ingredients
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3 lbs shrimp, in the shell
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3 (12 ounce) bottles beer (can be flat)
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1 teaspoon dried thyme or 1 tablespoon fresh thyme, minced
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1 tablespoon dry mustard
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2 bay leaves
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2 garlic cloves, peeled and slivered
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1 teaspoon salt
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1/2 teaspoon fresh ground black pepper
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3 tablespoons parsley, minced
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3 tablespoons chives, minced
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1/2 cup butter
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1/4 cup lime juice
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hot pepper sauce, to taste
Instructions
- Wash and drain the shrimp.
- In a large saute pan or Dutch oven, combine the beer, thyme, dry mustard, bay leaves, garlic, salt, freshly ground black pepper, and 1 Tablespoon each of parsley and chives.
- Bring to a boil, add the shrimp and cook just until the shellfish turns bright pink, about 1 minute.
- Remove the bay leaves and serve from the pot or transfer the shrimp to a large bowl.
- Make a butter dipping sauce by melting butter in a small saucepan.
- Into melted butter stir lime juice, 2 Tablespoons each of parsley and chives, and hot pepper sauce to taste.
- Peel and eat shrimp to your heart's content - dipping in the butter sauce or just plain.