U-Peel Shrimp & Smokies

Prep Time
Cook Time
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"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."

Original recipe yields 5 servings
  • Joe's Stone Crab Mustard Sauce


  • 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.