Ingredients for Bass Ale Shrimp
- 1 cup Bass Ale
- 1 bay leaf
- 0 Mustard Seeds
- 0 Dill Seed
- 0 Dried Red Pepper Flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound peeled and deveined shrimp
- 2 tablespoons white wine vinegar
- 2 cloves minced garlic
- fresh lettuce leaves
- sliced black olives, for garnish
- 1/2 cup water
- 1/4 cup butter
- 1 tablespoon olive oil
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How to Make Bass Ale Shrimp
- In a medium saucepan, combine 1 cup Bass Ale, 1/2 cup water, 1/4 cup butter, 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 bay leaf.
- Bring the mixture to a rolling boil over medium-high heat.
- Reduce heat to low and simmer gently for 5 minutes.
- Add 1 pound of peeled and deveined shrimp to the saucepan.
- Cook for 2-4 minutes, or until the shrimp turn pink and opaque. Do not overcook.
- Pour the shrimp and liquid into a medium-sized glass bowl.
- Stir in 2 tablespoons of white wine vinegar and 2 cloves of minced garlic.
- Cover the bowl and chill in the refrigerator for at least 2 hours, or preferably longer, to allow the flavors to meld.
- Before serving, drain the shrimp, reserving some of the cooking liquid if desired.
- Discard the bay leaf.
- Arrange a bed of fresh lettuce leaves on a serving platter.
- Mound the chilled shrimp in the center of the lettuce.
- Garnish generously with sliced black olives.
- Serve immediately and enjoy! (Yields 2 main course servings or 8 appetizer servings)
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
0g
Fat
1g
Carbs
1g
