Recipe:
Beer-Boiled Shrimp Tacos
We love tacos. And are prone to stuffing them with everything from chilli to short ribs to leftovers. But when we have people over we don't necessarily want to hand them Monday's night takeout container with a pile of tortillas. So we quick boil shrimp in beer which is nearly as easy, absolutely delicious and impresses your friends just a bit more than leftover moo shu pork.
For this round we paired the shrimp with wasabi spiked yogurt, Asian slaw and lime zested peanuts - but you can top with whatever you like.
What You Need
- 24 oz Grapefruit Honey Ale
- 3 cups water
- 3 bay leaves
- 2 tbsp coarse salt
- 1 tbsp coriander
- 1 lb unpeeled shrimp, deveined
- 10 tortillas (or make Spent Grain Tortillas)
- toppings of choice
What You Do
- Heat first five ingredients over medium-high heat until boiling.
- Add shrimp and boil until just cooked, about 3 minutes.
- Remove shrimp with a slotted spoon. Peel and remove tails when cool enough to touch.
- Serve with tortillas and toppings of choice. Enjoy.
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