Peel n’ Eat Boiled Shrimp with Cocktail Sauce

Nothing says summer like peel n’ eat boiled shrimp, and they’re as easy to make as they are fun to eat. Here, I’ve prepared them Maryland-style: simmered in beer and Old Bay with homemade cocktail sauce on the side. To complete the menu, serve the shrimp them with crab cakes, and Chesapeake corn, tomatoes, and basil.

What you’ll need to make Peel N’ Eat Boiled Shrimp with Cocktail Sauce

To minimize the amount of work, be sure to buy raw frozen shrimp marked “Shell Split and Deveined.” Then all you have to do is defrost them and you’re ready to go. Cooking the them with the peels on keeps them nice and tender (plus, it’s less work for the cook!).

Step-by-Step Instructions

Step 1: Make the Boiled Shrimp

Combine the beer, water, butter, and Old Bay in a large pot.

Bring the broth to a boil.

Add the shrimp, turn the heat down to medium, and cover with a lid.

Cook for 3 to 6 minutes, or until the shrimp are pink but still tender.

Step 2: Make the Horseradish Sauce

In a medium bowl, combine the ketchup, horseradish, lemon juice, and cayenne pepper.

Whisk to combine.

Use a slotted spoon to transfer the shrimp to a platter. Serve with beer, cocktail sauce and plenty of napkins.

Enjoy!

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• Grilled Shrimp with Pesto
• Crispy Coconut Shrimp with Sweet Red Chili Sauce
• Sheet-Pan Garlic Butter Shrimp
• Shrimp & Grits

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