Peel and Eat Beer-Steamed Shrimp

Sweet, tender shrimp are quickly steamed with butter, garlic, and beer and finished with jalapeño and lemon juice in this easy recipe. For an option without alcohol, use the same amount of chicken broth or half each clam juice and water.

• 1 pound spot or sidestriped shrimp, thawed and in their shells, roe reserved for another use 
• 4 tablespoons unsalted butter
• 2 large garlic cloves, minced
• Salt and freshly ground pepper
• ¾ cup lager or pilsner beer
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh or pickled jalapeño, or to taste
• 2 tablespoons chopped fresh herbs such as chives or parsley leaves
• Crusty bread for serving

Rinse the shrimp and pat dry with paper towels. For easier eating, use a pair of scissors to cut through the shell along the outer edge of the shrimp, following the curve until you reach the tail.

In a large skillet over medium-high heat, melt the butter. When the foam subsides, stir in the garlic and a generous pinch each of salt and pepper. Cook, stirring, until fragrant, about 1 minute. Add the beer and shrimp, increase the heat to high, then cover and cook until the shells are pink and opaque, 3 to 4 minutes.

Remove the lid and stir in the lemon juice, jalapeño, and herbs. Serve immediately with crusty bread for dipping.

Beer is an obvious–and refreshing–choice. For something with a little more body, try a Michelada–a cocktail made with Mexican beer, tomato juice, lime juice and hot sauce.

For smoky heat, use ½ teaspoon chipotle powder or 1 tablespoon chopped canned chipotles in adobo in place of (or in addition to) the fresh or pickled jalapeño.