Best 7 South Mississippi Spicy Beer Boiled Shrimp Recipes

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**Discover the tantalizing flavors of South Mississippi Spicy Beer Boiled Shrimp, a culinary delight that will transport your taste buds to the vibrant coastal region of Mississippi.**

This extraordinary dish combines succulent shrimp, a medley of aromatic spices, and the refreshing taste of beer, resulting in an explosion of flavors that will leave you craving more. Indulge in the classic recipe, featuring a harmonious blend of garlic, lemon, and cayenne pepper, or explore variations that incorporate unique ingredients such as smoked sausage, corn on the cob, and potatoes. Elevate your culinary journey with our carefully curated collection of recipes, each offering a distinct twist on this beloved Southern tradition.

Here are our top 7 tried and tested recipes!

BEER-BOILED SHRIMP



Beer-Boiled Shrimp image

This was my stepfather's crowd-pleasing recipe. It's simple to make, and the longer the shrimp sit, the better! You can prepare the shrimp a day ahead, refrigerate, and reheat before serving. The leftover liquid can be frozen and used to make great gumbo.

Provided by Nita Rockwell Minto

Categories     Seafood     Shellfish     Shrimp

Time 1h10m

Yield 6

Number Of Ingredients 5

1 pound butter
1 large onion, chopped
1 tablespoon salt
5 pounds large shrimp in shell (21 to 25 per lb), peeled and deveined
3 (12 fluid ounce) bottles beer

Steps:

  • Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the salt and shrimp. Pour the beer over the shrimp, and simmer just until the shrimp turn pink. Turn off the heat, and allow the shrimp to sit at least 1/2 hour. Serve while still warm, or refrigerate and reheat before serving.

Nutrition Facts : Calories 1030.1 calories, Carbohydrate 12.1 g, Cholesterol 737.8 mg, Fat 67.9 g, Fiber 0.4 g, Protein 78.6 g, SaturatedFat 40.1 g, Sodium 2166.6 mg, Sugar 1.1 g

CAJUN SHRIMP BOIL



Cajun Shrimp Boil image

In New Orleans, a seafood boil, the Southern tradition of gathering around a newspaper-lined table to eat large amounts of boiled shellfish with your bare hands, is all about salt and spice. In the words of Jared Austin, a Mississippi riverboat pilot and seafood-boil master, ''Nothing about any of this is subtle - people standing around the pot should sneeze and cough.'' The key to a successful shrimp boil is layering ingredients into the pot so that everything is done cooking at once: First add the potatoes and sausage, then the shrimp, then the frozen corn to bring the temperature down and prevent overcooking. Let it all soak to absorb the salt and spice, then dump it out onto the table and eat with copious amounts of rémoulade. While this recipe can easily be halved, it's a simple - and extraordinarily fun - way to feed a crowd. Just remember to heed Austin's advice: ''Don't be afraid of cayenne. Don't be afraid to let your nose run.''

Provided by Samin Nosrat

Categories     seafood, main course

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 11

3 (3-ounce) Louisiana or Zatarain's brand seafood-boil seasoning pouches
1/4 cup cayenne-pepper powder
1 1/2 cups kosher salt (or 2/3 cup fine sea salt)
2 yellow onions, peeled and halved through root
3 celery ribs, cut into 3-inch pieces
2 lemons, quartered
4 heads garlic
6 ears corn, shucked and cut into 3-inch pieces
2 1/2 pounds small (2-inch) red potatoes
2 12-ounce kielbasi, cut into 3-inch pieces
6 pounds shrimp, preferably with shells on

Steps:

  • Fill a very large (24-quart) pot with 8 quarts of water set over high heat. Add seasoning pouches, cayenne, salt, onions and celery. Squeeze lemon juice, and add wedges. Break garlic into cloves, and discard excess skin, then add unpeeled cloves. Cover the pot, and bring to a rolling boil.
  • Lay corn on a baking sheet in a single layer, then place in freezer.
  • Taste the water after it comes to a boil. It should be very heavily salted and spiced, with a bright orange foam (when standing near the boiling pot causes you to cough, it's spicy enough).
  • Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 3 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 2 grams, Sodium 1326 milligrams, Sugar 6 grams, TransFat 0 grams

BEER-BOILED SHRIMP WITH OLD BAY®



Beer-Boiled Shrimp with Old Bay® image

Easy, foolproof cooking technique. The Old Bay® seasoning accentuates the shrimp rather than overpowers. A versatile dish that can fill many roles! Serve with cocktail sauce and/or melted butter.

Provided by JJ6

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 25m

Yield 6

Number Of Ingredients 5

4 (12 ounce) bottles beer
1 tablespoon seafood seasoning (such as Old Bay®)
1 teaspoon salt
1 lemon, halved crosswise
1 ½ pounds fresh shrimp, with shells and tails on

Steps:

  • Combine beer, seafood seasoning, and salt in a large saucepan or stockpot over medium-high heat. Squeeze juice from both lemon halves into the beer mixture and add both rinds to the beer. Stir and bring to a boil. Cover the pot and boil for 10 minutes.
  • Add shrimp to boiling liquid, cover again with the lid, and turn off the heat. Transfer shrimp to serving bowls when they are bright pink on the outside and the meat is opaque, about 3 minutes.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 8.4 g, Cholesterol 172.6 mg, Fat 1 g, Protein 19.6 g, SaturatedFat 0.3 g, Sodium 846.9 mg

SOUTH MISSISSIPPI SPICY BEER-BOILED SHRIMP



SOUTH MISSISSIPPI SPICY BEER-BOILED SHRIMP image

Categories     Shellfish

Yield 4-5 people

Number Of Ingredients 12

Water
5 lbs 31-40 count Shrimp
1 pkg Zatarain's Crab Boil
1/2 bottle liquid Zatarain's Crab Boil (more if wanted)
5 Tbs. kosher salt (adjust as needed)
5 Tbs. Extra Virgin Olive Oil
1 onion, quartered
1 bell pepper, quartered
1 large lemon, sliced
2 6 packs of ice cold Red Stripe beer (or more!)
1 recipe Nancy's Cocktail sauce (see My Recipies)
1 recipe Nancy's Remoulade Sauce (see My Recipies)

Steps:

  • In a very large stock pot, add 1/2 gallon of water and the salt--after salt dissolves taste and adjust to desired salinity. Add Zatarain's package and liquid, olive oil, onion, bell pepper lemon, and 3-4 bottles of beer (have enough liquid to cover the shrimp). Bring to a rolling boil and cook until the liquid is dark (10 minutes or as long as it takes to drink a Red Stripe). Add Shrimp and let the pot return to a boil. If you need more liquid, add another beer. Boil for 5 minutes, turn heat off, and allow to sit for 10 minutes (or as long as it takes to drink a Red Stripe). Remove shrimp with a slotted spoon to a large bowl. To cool down to eat, pour two bottles of Red Stripe over and let cool for 5 minutes. Serve immediately. Serves:

BEER SHRIMP BOIL



Beer Shrimp Boil image

Provided by Claire Robinson

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 8

3 (12-ounce) bottles lager beer
1 cup water
1 tablespoon shrimp boil seasoning or Creole seasoning mix
1 teaspoon kosher salt
1 teaspoon black peppercorns
1 lemon, juiced, halves reserved
1 stick unsalted butter
1 1/2 pounds large shrimp, head and shell left on, rinsed well

Steps:

  • In a large pot, bring the beer, water, shrimp boil seasoning, salt, peppercorns and the juiced lemon halves to a boil over medium heat. Allow mixture to boil covered for 10 minutes. In the meantime, melt butter in a small saucepan and add the lemon juice. Add the shrimp to the pot of boiling beer, cover, and turn off heat. Check shrimp after 3 minutes for a pink color throughout. Using a slotted spoon, remove the shrimp and transfer to serving bowls.
  • Add 1/2 cup of the beer boiling liquid to the butter and simmer for 2 minutes, then transfer to small serving bowls. Serve the warm shrimp with the butter dipping sauce on the side, and don't forget the empty bowls for the shrimp shells. Enjoy!
  • Serving Suggestion: I love a great loaf of French bread with this to sop up the yummy sauce!

MISSISSIPPI BARBECUED SHRIMP



Mississippi Barbecued Shrimp image

Wow! In the mood for a "forget the diet" shrimp dish? This is it. You will need a bib and lots of hot, French bread, and a couple glasses of red wine for the arteries. Serve big bowls for everyone's shrimp with empty ones in the middle for the shells. We serve the shrimp with the shells on and peel at the table while the butter sauce drips down to our elbows. We also serve a big bowl of steamed artichokes in the middle of the table family style, for dipping the leaves in the great sauce. Don't use the nice linens, use paper towels.

Provided by Penny Stettinius

Categories     Summer

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup unsalted butter
1 cup extra virgin olive oil
2 bunches green onions, chopped
2 sprigs fresh rosemary
3 heads baked garlic
10 sprigs fresh thyme
1/4 cup Worcestershire sauce
1/4 cup fresh lemon juice
1/2 cup dry white wine or 1/2 cup vermouth
1 cup fresh parsley, chopped
2 -3 lbs fresh large shrimp
fresh ground black pepper
sea salt (or Kosher)
Tabasco sauce
brown sugar

Steps:

  • In a large, heavy pot, melt the butter with the olive oil.
  • Add the green onions, rosemary and thyme and saute over low heat.
  • Squeeze all the cloves out of the baked garlic into the pot and stir, combining all the wonderful flavors.
  • Add the Worcestershire sauce, lemon juice, wine, and parsley and let it all come to a very slow boil, then simmer and taste.
  • Season with salt, pepper, Tabasco, and the optional brown sugar.
  • Once the taste is so good you need a straw, turn up the heat and add the shrimp, shells and all!
  • Stir and cook the shrimp just until the shrimp turn pink, about 5 minutes.
  • Take the pot to the table and serve.
  • **To somewhat lower the fat content, chicken broth can be used for some of the butter, but it's not quite as good.

Nutrition Facts : Calories 1256.8, Fat 104.4, SaturatedFat 37.4, Cholesterol 467.6, Sodium 541, Carbohydrate 27.8, Fiber 3.1, Sugar 4.4, Protein 51.1

SPICY BEER-BOILED SHRIMP



Spicy Beer-Boiled Shrimp image

Make and share this Spicy Beer-Boiled Shrimp recipe from Food.com.

Provided by evelynathens

Categories     Cajun

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

1 (12 ounce) bottle beer (not dark or amber)
1 tablespoon hot red pepper flakes
1 tablespoon whole black peppercorn
2 bay leaves
2 lbs raw shrimp (cleaned, tails left on)
1/2 cup butter
2 tablespoons lemon juice
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
bottled seafood cocktail sauce
lemon wedge

Steps:

  • Combine the beer, pepper flakes, peppercorns and bay leaves in a large heavy saucepan. Bring to a boil, then boil for 2 minutes. Add the shrimp. Cover and cook until the shrimp are cooked through, about 5 minutes. Drain.
  • Melt the butter. Stir in the lemon juice, black pepper and cayenne pepper.
  • Serve the shrimp with the butter mixture, cocktail sauce and lemon wedges.

Tips:

  • Use fresh shrimp. Frozen shrimp can be used, but fresh shrimp will give you the best flavor and texture.
  • Choose the right beer. A light-bodied beer, such as a pilsner or lager, is best for this recipe. Avoid using a dark or heavy beer, as it will overpower the flavor of the shrimp.
  • Don't overcook the shrimp. Shrimp cooks quickly, so it's important to not overcook it. Overcooked shrimp will be tough and rubbery.
  • Serve the shrimp immediately. Boiled shrimp is best served hot and fresh. If you need to make it ahead of time, you can keep it warm in a slow cooker on the lowest setting for up to 2 hours.

Conclusion:

South Mississippi Spicy Beer Boiled Shrimp is a delicious and easy-to-make dish that is perfect for a party or a casual get-together. The shrimp is cooked in a flavorful broth made with beer, Old Bay seasoning, and other spices. The shrimp is then served with a dipping sauce made with mayonnaise, ketchup, and horseradish. This dish is sure to be a hit with everyone who tries it.

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