3 pounds large-headed shrimp, rinsed well
1 bottle of beer
1 tablespoon Old Bay seasoning
2 tablespoons apple-cider vinegar
½ teaspoon black pepper
¼ teaspoon celery seed
2 cloves garlic, peeled and halved
1 small handful fresh celery leaves
2 quarts water, just enough to cover shrimp
Place all ingredients in a large, heavy saucepan. Turn the top burner on high heat, and cook for 7 to 8 minutes. Occasionally stir the shrimp from the bottom up, so they cook evenly. After 7 to 8 minutes, everything should get foamy, and the shrimp should turn bright red. It could take a few more minutes, but do not over cook. Turn the heat off, and let them sit for 20 seconds. Remove from stove, and quickly rinse in cold water.
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