From The New York Times Cook Book by Craig Claiborne (1961). We started boiling shrimp in beer in the 1970’s and now we need only the promise of at least one extra family member for dinner to find some excellent wild North American shrimp (not easy nowadays). We cover the dining room table with newspapers, put the boiled shrimp in large bowls, and shuttle the bowls to the table where everyone peels shrimp. We provide lemon butter and cocktail sauce and cold beer and iced tea. A messy, satisfying time is had by all.
2 pounds shrimp, deheaded and if possible, deveined
2 twelve-ounce bottles or cans of beer
1 clove garlic, peeled
2 teaspoons salt
½ teaspoon thyme
2 bay leaves
1 teaspoon celery seed
1 tablespoon chopped parsley
1/8 teaspoon cayenne pepper
juice of ½ lemon
Wash the shrimp, but do not remove shells.
Combine the remaining ingredients and bring to a boil. Add the shrimp. Return to a boil, reduce heat and simmer, uncovered, for two to five minutes, depending on the size of the shrimp.
Allow half a pound of shrimp per person, though cold boiled shrimp are wonderful the next day with Cocktail Sauce.