There are a few people who actually watch the football game on Super Sunday. For the majority of people, however, it is a time to totally pig-out, swill some suds and the one day a year where commercials are actually worth watching.
This may be hard for some to believe, but sometimes you just don't feel like drinking another beer. You've downed a few kegs, beer ponged from San Francisco to St. Louis and have caused the water levels around your state to fall rapidly with all the toilet flushes. So, what is a sports fan to do? Well, quite obviously you start to eat your beer!
This is a classic way to prepare shrimp. As a matter of fact, when I was attending culinary academy in France, this was our normal Friday night dinner. We couldn't afford to go out drinking, but we sure as hell could afford a few bottles of cheap beer and some shrimp! So, whoever said you can't have your beer and eat it too, never knew a chef!
Ingredients for Beer Steamed Shrimp (serves many):
- 1/4 cup sweet paprika
- 1/4 cup kosher salt
- 1 tsp. cayenne pepper
- 1 tsp. ground black pepper
- 2 tsp. ground coriander
- 1/4 tsp. ground cloves
- 16 bay leaves, crumbled
- 10 cloves garlic, minced
- 2 bottles of beer, preferably the dark lager variety
- 2 lemons, halved
- 4 pounds shrimp, shelled
- In a medium bowl whisk together the paprika, salt, cayenne pepper, black pepper, coriander, cloves, bay leaves and garlic.
- In a large steamer bring 3 cups of water to a boil over high heat. Stir in the beer and the lemons.
- Place half of the shrimp in the steamer basket and sprinkle half of the spice mixture over them. Add the remaining shrimp and sprinkle the rest of the mixture over those.
- Place the lid on the steamer and steam the shrimp about 15 minutes (actual time depends on the size of the shrimp).
- Remove the shrimp and serve.
The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.