Rosemary Shandy-Poached Shrimp Cocktail
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Rosemary Shandy-Poached Shrimp Cocktail

Prep: 10 minutes plus standing
Cook: 5 minutes • Serves: 6

2 sprigs fresh rosemary
2 cups lager beer
2 cups refrigerated lemonade
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon whole black peppercorns
1 pound raw 21-25 count tail-on peeled and deveined shrimp, thawed if necessary
2 garlic cloves, minced
1/3 cup ketchup
2 tablespoons fresh lemon juice
2 tablespoons prepared horseradish
Crushed ice
Lemon wedges for garnish (optional)

1. In large saucepot, heat rosemary, beer, lemonade, baking soda, salt, peppercorns and 2 cups water to a boil over medium-high heat; reduce heat to medium. Add shrimp; cook 2-1/2 minutes or until internal temperature of shrimp reaches 145°, stirring occasionally. Drain shrimp mixture; transfer shrimp to large bowl filled with ice and cold water. Let shrimp stand 10 minutes; discard remaining solids. Makes about 24 shrimp.

2. In small bowl, whisk garlic, ketchup, lemon juice and horseradish. Makes about 1/2 cup.

3. Spread ice on serving plate. Arrange shrimp over ice; serve with sauce garnished with lemon wedges, if desired.

Approximate nutritional values per serving (4 shrimp, 1-1/2 tablespoons sauce):
95 Calories, 1g Fat (0g Saturated), 121mg Cholesterol,
728mg Sodium, 6g Carbohydrates, 0g Fiber, 13g Protein