Cold Beer Shrimp

Recipe Ingredients

1		Beer, any type - (12 oz)
1 lb	454g / 16oz	Large shrimp
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Fresh lime juice
1 teaspoon	5ml	Tabasco sauce
1 teaspoon	5ml	Tomato - peeled, seeded, (medium)
		And diced
1 teaspoon	5ml	Peeled, grated gingerroot
1 tablespoon	15ml	Chopped fresh cilantro leaves, mint,
		Or chives
		Coarse or kosher salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 6 appetizer, 4 lunch or 3 dinner servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8813 broadcast 02-04-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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