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Beer Poached Shrimp

Serves: 8
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Remoulade Dipping Sauce
1/2 cup finely chopped celery
1/2 cup finely chopped parsley
1/2 cup white vinegar
1/4 cup ketchup
1/4 cup yellow mustard
1/4 cup creole mustard
2 tablespoons paprika
1 teaspoon cayenne
1 teaspoon salt
1/2 bunch green onions, chopped, white and green
1 teaspoon Tabasco, or to taste
2 cloves garlic, very finely chopped
1 1/3 cups canola or vegetable oil

Beer Poached Shrimp
3 quarts cheap beer, more if needed
3 lemons, halved and squeezed, plus more for serving
1 large white onion, coarsely chopped
1/4 cup celery tops
2 tablespoons salt
3 cloves garlic
1 tablespoon red pepper flakes, or to taste
4 to 5 pounds large shrimp, preferably head on, deveined


To make the remoulade dipping sauce: In the jar of a blender or bowl of a food processor fitted with the blade attachment, combine the celery, parsley, vinegar, ketchup, mustards, paprika, cayenne, salt, onion, Tabasco and garlic. Pulse to combine. Add oil in a slow steady stream. Pulse until smooth and combined. Sauce can be stored in an air-tight container in the fridge for 2-3 days if not using the same day. 

To make the shrimp: In a large pot over medium-heat, bring the beer to a boil. Add lemons, onion, celery, salt, garlic and red pepper flakes. Continue to boil until flavorful, an additional 5 minutes.

Add shrimp to the pot and return to the boil. Cook on high at a rapid boil until shrimp is pink, 3 to 4 minutes. Remove from the heat. Let shrimp rest in cooking liquid for 5 to 10 minutes. Drain shrimp and do not rinse, discard cooking liquid; remove to a tray lined with newspapers.

Serve shrimp with sliced lemons, remoulade dipping sauce, French bread and lots of napkins.


Per serving, shrimp: 266 calories (percent of calories from fat, 15), 46 grams protein, 6 grams carbohydrates, 1 gram fiber, 4 grams fat (1 gram saturated), 345 milligrams cholesterol, 540 milligrams sodium.

Per serving, dipping sauce: 350 calories (percent of calories from fat, 92), 1 gram protein, 6 grams carbohydrates, 1 gram fiber, 37 grams fat (3 grams saturated), no cholesterol, 496 milligrams sodium.

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