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Ingredients
- 3 Tbsp. extra virgin olive oil
- 1/2 c. Nantucket Rub see * Note
- 2 quart Whale's Tale Pale Ale
- 1 x lemon quartered
- 4 lb shrimp - (16/20 count) unpeeled
Directions
- * Note: A local comercially prepared blend of dill, pink peppercorns, tarragon and lemon peel available from http://www.completekitchen.com/
- Heat extra virgin olive oil over medium heat in a large pot. Add in the Nantucket Rub and cook till the seasoning smells aromatic, 2 to 3 min. Pour in the beer and add in the lemon quarters. Bring the mix to a boil.
- Using a drop-in steamer basket with a handle, add in the shrimp to the pot and simmer till just cooked through the centers, 3 to 4 min. Remove the steamer basket from the pot, holding it over the pot briefly to drain all liquid.
- Mound the warm shrimp onto a platter and have your dipping sauce-of-choice ready. Serve at once.
- This recipe yields 6 to 8 servings.
- Comments: A peel-n-eat shrimp feast is something you do not see much of anymore except in states which border the Gulf of Mexico. However, such a meal can be loads of fun and offer a nice change of pace from the traditional New England boiled lobster dinner. The boil is given a distinctive Nantucket twist by cooking the shrimp in a combination of Cisco Brewery's Whale's Tale Pale Ale and Nantucket Rub. Place a heaped communal platter of the warm boiled shrimp in the center of a table spread with last week's Inquirer & Mirror. Have lots of napkins and icy beer on hand. The choice of dipping sauce is up to you - melted butter, extra virgin extra virgin olive oil, cocktail sauce, homemade mayonnaise, or possibly other favorite seafood sauce.
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