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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Found this recipe a long time ago in one of my mom's old Cajun cookbooks. Ingredients:
1 quart water |
1 lemon, sliced |
2 carrots, sliced |
1 red bell pepper, sliced |
6 new potatoes, halved |
1 tablespoon minced garlic |
1 onion, quartered |
1 tablespoon white peppercorns |
1 tablespoon red peppercorns |
3 (16 ounce) bottles beer |
salt and black pepper |
louisiana hot sauce |
6 ears corn |
36 head-on shrimp |
Directions:
1. In a large roasting pan, combine water, lemon, carrots, bell pepper, potatoes, garlic, onion and peppercorns. Pour beer in slowly to avoid undesirable foam and overflow.
2. Add salt, pepper and hot sauce. Place pan on stove, cover and bring mixture to a rolling boil.
3. Reduce heat to simmer, and steam vegetables for 15 to 20 minutes or until potatoes are fork tender.
4. Add corn and cook 5 minutes.
5. Add shrimp, stir and cook for 3 minutes or until pink and curled. Do not overcook. Remove from heat, cover and steep in beer marinade for an additional 5 to 7 minutes. Do not remove cover.
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