Rating: 6 stars
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At her new laid-back restaurant, The Backyard at the Hollywood Bowl, Suzanne Goin serves this well-spiced shrimp dish. The recipe comes from her husband, David Lentz, who features it on his menu at The Hungry Cat; he’s been cooking it for his family for years. It’s easily scaled up to serve even more people.Slideshow: Shrimp Recipes

Best New Chef 1999 Suzanne Goin
Suzanne Goin
David Lentz
October 2016


Credit: © David Malosh

Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Make Ahead

The cocktail sauce can be refrigerated for up to 5 days.

Suggested Pairing

Peppery, minerally California white: 2015 Tatomer Meeresboden Santa Barbara County Grüner Veltliner.