Nothing says “vacation” better than shrimp in a bucket. This recipe takes less than five minutes, and can be eaten warm or cold the next day. Serve with plenty of cold beer and napkins.
2 pounds shrimp, unpeeled
For cocktail sauce
1 cup ketchup
2 tablespoons prepared horseradish
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
12-ounce bottle beer
1 cup water
1 medium onion, sliced
1 lemon or lime, sliced
4 garlic cloves, slivered
1 bunch parsley, coarsely chopped
1 tablespoon salt
2 tablespoons Old Bay seasoning
1 teaspoon red pepper flakes
1 teaspoon whole black or mixed peppercorns
1. Rinse shrimp and set aside to drain.
2. For cocktail sauce, in a small bowl, mix all ingredients thoroughly. Refrigerate until chilled, about 1 hour.
3. In large pot, mix beer and all shrimp ingredients. Bring to boil over medium-high heat, and allow to bubble for 2 minutes, reducing heat if necessary to keep from boiling over. Make sure beer mixture is at a raucous boil, and then add shrimp. Cook, stirring often, just until mixture returns to a boil and shrimp turn pink, about 2 to 3 minutes. Drain.
4. Serve in a large bowl, with a small bowl of cocktail sauce and an extra bowl for discarded shrimp shells.