Beer-Steamed Shrimp with Garlic Butter
Appears in Cook's Country June/July 2007
With minimal ingredients and even less fuss, you can make this restaurant favorite any night of the week.
WHY THIS RECIPE WORKS
In our Beer-Steamed Shrimp with Garlic Butter recipe, we wanted to cook our shrimp quickly and easily while keeping them moist, briny, and tender—and we didn’t want peeling the shrimp to be a hassle. Using E-Z Peel shrimp simplified our rec...