A Hungarian cook in Cleveland taught me the method of cooking shrimp in beer. The broth gives the crustaceans a remarkable taste. When you bring the liquid to a boil, watch it carefully so it doesn't bubble over. Serve the shrimp with cocktail sauce.
|2||bottles (12 ounces each) lager or light ale|
|1 1/2||pounds large peeled shrimp, thawed if purchased frozen|
|1/2||head iceberg lettuce, cut into strips|
|1||lemon, cut into 8 wedges|
|3/4||cup bottled cocktail sauce|
|2||tablespoons bottled white horseradish|
1. Pour the beer into a saucepan. Fill each bottle with water and add the water to the pan. Add another 2 cups water. Bring the liquid to a boil. Add the shrimp and, when the water returns to a boil, let the shrimp cook briskly for 2 minutes or until they are bright pink and cooked through. Drain the shrimp and shake the colander. Rinse them with a few cups of cold water.
2. On 4 salad plates, arrange the lettuce. Garnish each dish with 2 lemon wedges. Arrange the shrimp on the lettuce.
3. In a bowl, combine the cocktail sauce and horseradish. Spoon the mixture into 4 small cups and serve with the shrimp.