Beer Marinated Shrimp
Posted: Thu Oct 12, 2006 4:15 pm
Beer Marinated Shrimp
This recipe came from the Great American Beer Cookbook by Candy Schermerhorn. It is available from Brewers Publications.
Makes 4 Servings
2 lbs. large shrimp
1/2 cup olive oil
2/3 cup German Pilsner (I used Spaten Premium Lager, not a Pilsner, but it was good.)
3 Tbs. lemon juice
4 large cloves garlic, crushed
1/4 cup finely chopped scallion
2 Tbs. fresh basil or 2 tsp. dried
Dash or two of Lousiana hot pepper sauce
Bamboo skewers, soaked in water for 1 hour
Shell and clean shrimp, rinse and pat dry. Mix oil, Pilsner, lemon juice, garlic, basil, scallion and hot pepper sauce. Add shrimp and coat thoroughly. Cover and marinate in refrigerator for 4 to 8 hours. I like to marinate meat in a plastic bag.
Spear shrimp on soaked skewers and place in refrigerator until ready to cook. Barbecue or broil until the shrimp turn pink.
This recipe came from the Great American Beer Cookbook by Candy Schermerhorn. It is available from Brewers Publications.
Makes 4 Servings
2 lbs. large shrimp
1/2 cup olive oil
2/3 cup German Pilsner (I used Spaten Premium Lager, not a Pilsner, but it was good.)
3 Tbs. lemon juice
4 large cloves garlic, crushed
1/4 cup finely chopped scallion
2 Tbs. fresh basil or 2 tsp. dried
Dash or two of Lousiana hot pepper sauce
Bamboo skewers, soaked in water for 1 hour
Shell and clean shrimp, rinse and pat dry. Mix oil, Pilsner, lemon juice, garlic, basil, scallion and hot pepper sauce. Add shrimp and coat thoroughly. Cover and marinate in refrigerator for 4 to 8 hours. I like to marinate meat in a plastic bag.
Spear shrimp on soaked skewers and place in refrigerator until ready to cook. Barbecue or broil until the shrimp turn pink.