U-Peel Shrimp & Smokies Recipe

"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

Metric US

I've Tried It

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.