These sunny spring days always remind me of my Uncle Jack and how he loved this restaurant in Southern California that had seating on a dock and was known for buckets of peel-and-eat shrimp, muscles, clams or a combination of the three that were served at the table. Over the years I have tried to figure out how they did their shrimp, but it just never tasted right …
I mentioned this memory one day to my coworker in the office at the winery and lamented I had forgotten the town and the name of the restaurant. Joan mentioned that she makes a similar dish with shrimp that her husband loves to eat while watching sports on the television. This is basically her recipe, but I added more bay leaves, a lime and butter … since the restaurant always had lime quarters inside with the shrimp.
I use fresh bay leaves, since the ones in the jar have lost most of their oil and flavor. You should be able to find them next to the fresh herbs in the produce section of the grocery store. Luckily here in California bay trees grow wild and I giggle during hikes around Sonoma’s hills … many branches within arm’s reach are missing leaves … pasta sauce anyone?
This is a super quick, great appetizer for watching the game … just make sure to have plenty of napkins and a back-up bag of shrimp and beer to make another batch! Because this goes quick!
Miss Joan's finger-licking-good shrimp
- 1 2-pound bag of frozen easy-peel shrimp (51/60 count per pound)
- 1 12-fl. oz. lite beer
- 1 lime – quartered
- 5 large bay leaves
- 2 tablespoons of salted butter
- 1/2 teaspoon of Kosher salt
- Step 1 In a medium stock pot over medium heat add frozen shrimp and beer.
- Step 2 Take quarters of lime and squeeze juice on top of shrimp, and then throw quarters into pot.
- Step 3 Crush the bay leaves once with your hand to loosen the oils and toss into the pot.
- Step 4 Stir until shrimp starts to curl and turn pink which is about 15 – 17 minutes cook time.
- Step 5 Remove shrimp from heat, and drain in colander.
- Step 6 Put cooked shrimp in a medium-sized bowl with butter and salt then mix.
- Step 7 Serve with a spare bowl for shells, and two napkins per person … ‘cause they are going to need it!