2 pounds of shrimp (15-20 count, preferably in the shells)
2 cups of water
2 12 oz. bottle of Samuel Adams Summer Ale
2 bay leaves
1 teaspoon cayenne
4 tablespoons pickling spice
6 drops of hot sauce
1 head garlic, left whole
Wash the shrimp and set aside. Put all the remaining ingredients in a 6-quart stockpot, and bring to a boil. Boil for 10 minutes, and then add the shrimp. After the liquid returns to a boil, boil the shrimp for 5-7 minutes until they are pink and firm. Remove the shrimp and let them cool to room temperature or refrigerate. Serve on platters and enjoy.
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