Recipe - Cold Beer Shrimp

1 Bottle beer, (12 ounce) any
type
1 pound Large shrimp
1 tablespoon Olive oil
1 tablespoon Soy sauce
1 tablespoon Fresh lime juice
1 teaspoon Tabasco sauce
1 md Tomato, peeled, seeded and
minced
1 teaspoon Peeled, grated gingerroot
1 tablespoon Shopped fresh cilantro
leaves, mint or chives
Coarse or kosher salt
Freshly ground pepper

Bring the beer to a boil in a large saucepan. Add the shrimp, stir, and
cook for 2 minutes, or until they just turn pink. Remove from the heat and
let the shrimp cool in the beer, stirring or turning often; they will
continue to cook in the hot liquid.

Once they are cool, remove the shrimp from the beer, using a slotted spoon.

Peel and devein the shrimp; return them to the beer and stir for 1 minute
to remove any remaining grit.

Transfer the shrimp to a bowl. (The beer can be strained and added to
shrimp or fish stock.) The shrimp can be prepared up to 1 day in advance
and refrigerated.

Heat the oil in a small saucepan. Add the soy sauce, lime juice, Tabasco,
tomato and gingerroot. Cook over high heat, stirring, for 2 minutes, to
heat through. Remove from the heat and let cool.

Spoon the cooled sauce over the shrimp and toss to combine. Add the
cilantro, mint or chives. Season to taste with salt and pepper and toss
again. Cover and refrigerate until ready to serve.

Yield: 6 as an appetizer, 4 for lunch or 3 for dinner

NOTES : Cooking Live Recipe by: Cooking Live Show #CL8813

Posted to MCRecipe Digest V1 #474 by Angele Freeman jfreeman@netusa1.net
on Feb 5, 1997.