- 1 1/2 pounds extra-large shrimp
- 3 tablespoons extra-virgin olive oil
- 1 onion, halved and thinly sliced
- 1 head of garlic, cut in half crosswise
- 1 rosemary sprig
- 1 chile de árbol, crushed
- One 12-ounce can of beer, preferably Pabst Blue Ribbon
- 2 lemons, halved
- 2 tablespoons Old Bay Seasoning
- 1/2 cup ketchup
- 1 tablespoon drained prepared horseradish
- 2 1/4 teaspoon fresh lemon juice
- 1 1/2 teaspoon Sriracha
- 3/4 teaspoon Worcestershire sauce
How to make this recipe
Using kitchen shears, cut along the back of each shrimp shell and remove the intestinal vein. In a large saucepan, heat the olive oil. Add the onion, garlic, rosemary and chile and cook over moderately high heat, stirring occasionally, until the onion is softened and just starting to brown, 5 to 7 minutes. Add the beer and simmer until reduced by half, about 5 minutes.
Add the lemon halves, Old Bay and 5 cups of water to the saucepan and bring just to a simmer. Add the shrimp and poach over low heat until just cooked through, 8 to 10 minutes. Using a slotted spoon, transfer the shrimp, onion, garlic and lemon halves to a platter to cool slightly.
Meanwhile, in a medium bowl, whisk the ketchup with the horseradish, lemon juice, Sriracha and Worcestershire.
Serve the shrimp, warm or at room temperature, with the cocktail sauce.
The cocktail sauce can be refrigerated for up to 5 days.
Peppery, minerally California white: 2015 Tatomer Meeresboden Santa Barbara County Gruner Veltliner.