Get ready to transform your ordinary seafood appetizer into an extraordinary culinary experience that will have your guests begging for more! This Beer Poached Shrimp Cocktail with Remoulade isn't just another recipe - it's a flavor explosion that combines the rich, hoppy essence of beer with succulent, perfectly cooked shrimp and a zesty, tangy remoulade sauce that will make your taste buds dance with delight. Whether you're hosting a summer party or looking to impress your dinner guests, this recipe is your secret weapon to gourmet cooking that looks and tastes like it came straight from a high-end restaurant.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup beer
- 1 lemon, juiced
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp capers, chopped
- 1 tbsp horseradish
- Salt and pepper to taste
Instructions
- Prepare the remoulade sauce by combining mayonnaise, Dijon mustard, chopped capers, horseradish, salt, and pepper in a small bowl. Whisk until well blended, then refrigerate to allow flavors to meld.
- In a medium saucepan, combine beer and fresh lemon juice. Bring the liquid to a gentle simmer over medium heat.
- Add the peeled and deveined shrimp to the beer mixture, ensuring they are fully submerged. Poach the shrimp for 2-3 minutes or until they turn pink and opaque, being careful not to overcook.
- Using a slotted spoon, remove the shrimp from the poaching liquid and immediately transfer to an ice bath to stop the cooking process and chill quickly.
- Once shrimp are completely cooled, pat them dry with paper towels to remove excess moisture.
- Arrange the chilled shrimp on a serving platter and serve with the prepared remoulade sauce on the side for dipping.
- Garnish with a sprinkle of fresh chopped parsley or chives if desired, and serve chilled.
Tips
- Choose the right beer: Use a light, crisp beer like a pilsner or pale ale that won't overpower the delicate shrimp flavor.
- Don't overcook: Shrimp cook quickly! Watch them closely and remove from heat as soon as they turn pink to prevent rubbery texture.
- Ice bath is crucial: The rapid cooling stops the cooking process and helps maintain the shrimp's tender texture.
- Customize your remoulade: Feel free to add extra herbs like dill or chives to personalize the sauce.
- Make ahead friendly: Both the shrimp and remoulade can be prepared in advance, making this a perfect make-ahead appetizer.
- Serve chilled: This dish is best enjoyed cold, so keep the shrimp and sauce refrigerated until serving time.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 3g
Protein: 25g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 180mg
