| Pickled beer boiled shrimp
3 cups Irish ale
2 tbsp pickling spices
1 pound large shrimp, shelled & deveined with tails still on
1 tbsp Dijon mustard
1 tsp prepared horseradish
1 tsp celery salt
balck pepper to taste
2 scallions, chopped
1/4 cup vegetable oil
Combine the beer and pickling spices in a large pot and bring to a boil. Add the shrimp and cook just till pink, 2 to 3 minutes. Remove the shrimp and pickling spices with a slotted spoon and ser aside. Reserve 1/2 cup of the beer. In a bowl combine mustard, horseradish, celery salt, pepper, scallions and reserved beer. Slowly whisk in the oil till all is mixed together well. Add the shrimp and pickling spice, and toss to combine. Cover and refrigerate overnight. Serve cold or at room temperature. Serves 4 as an appetizer.
__________________  cat lover We Welcome Strays  When I was young we used to go "skinny dipping"; now we just "chunky dunk"  | 
