U-Peel Shrimp & Smokies
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Recipe: #30859
November 03, 2018
Categories: Main Dish, Pork, Pork Sausage, Shellfish, Shrimp, Alcohol, Southern, July 4th, Summer, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Make it from scratch, All Occasions more
"Provided in this recipe is a simple and unique way of making shrimp alongside smokey kielbasa. This is meant to be eaten casually where one peels the shrimp with their hands and takes a bite of the shrimp and kielbasa, the two match perfectly. It is meant to be served alongside a good cocktail or mustard sauce, as given in this recipe: Joe's Stone Crab Mustard Sauce, for dipping both."
Ingredients
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- Joe's Stone Crab Mustard Sauce
Nutritional
- Serving Size: 1 (536.7 g)
- Calories 914.1
- Total Fat - 72.8 g
- Saturated Fat - 47.8 g
- Cholesterol - 283.4 mg
- Sodium - 2235 mg
- Total Carbohydrate - 13.8 g
- Dietary Fiber - 1 g
- Sugars - 0.4 g
- Protein - 37.3 g
- Calcium - 143.5 mg
- Iron - 2 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.2 mg
Step 1
Thoroughly wash the shrimp in cold water.
Step 2
Pour the beer into a large pot. Add the kielbasa, bay leaves, coriander seeds, salt and pepper. Bring the beer to a boil over high heat. Lower the heat and simmer, uncovered, until well flavored, about 10 minutes.
Step 3
Add the shrimp and boil until firm and pink, 1-2 minutes. Drain off the cooking liquid and serve the shrimp and sausage in bowls, with extra bowls for holding the shells.
NOTE: This recipe is meant to be served accompanied by a good quality cocktail or mustard sauce (recipe given below) for dipping.
Joe's Stone Crab Mustard Sauce
Step 4
Combine all the ingredients in a mixing bowl, and whisk until smooth.
Step 5
Correct the seasonings, adding salt or dry mustard to taste. Cover and refrigerate until serving time.
Step 6
The sauce will keep for 1 week.
Tips & Variations
No special items needed.
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