Ingredients
- 2 pounds shrimp (large)
- 3 bottles (36 ounces) beer (12 ounces each bottle, or enough to completely cover the shrimp)
- 1 pound kielbasa sausage (cut into 1/2-inch slices)
- 2 bay leaves
- 1 tablespoons coriander seeds
- Salt and freshly ground black pepper, to taste
- Joe's Stone Crab Mustard Sauce
- 4 teaspoons dry English Mustard (Coleman's brand preferred)
- 1 cup good quality mayonnaise (such as Hellman's)
- 2 teaspoon's Worcestershire sauce
- 1 teaspoon steak sauce (A-1 brand preferred)
- 2 tablespoons half-and-half
- 1/2 teaspoon salt
- Pinch cayenne pepper
How to Make
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Step 1: Thoroughly wash the shrimp in cold water.
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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.
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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.
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NOTE: This recipe is meant to be served accompanied by a good quality cocktail or mustard sauce (recipe given below) for dipping.
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Joe's Stone Crab Mustard Sauce
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Step 4: Combine all the ingredients in a mixing bowl, and whisk until smooth.
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Step 5: Correct the seasonings, adding salt or dry mustard to taste. Cover and refrigerate until serving time.
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Step 6: The sauce will keep for 1 week.
We hope you enjoy this recipe!
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