The next time you are having a party, try this variation of peel and eat shrimp. Suck the tails then peel and eat the shrimp! Garlicky, great, and a little messy, they are sure to be a hit with your guests.


Garlic and Beer Marinated Peel & Eat Shrimp

From the cook book “Recipes and Tall Tales from the Legendary Restaurants of the Florida Keys”

by Robert C Stoky and Paul Hunter White



Makes 8 – 10 Servings




2 pounds large Key West pink shrimp with the shell on

2 bottles dark beer

2 tablespoons chopped garlic in oil

2 tablespoons old bay

8 cups water

3 tablespoons butter



Place shrimp, beer, garlic, and old bay into a large bowl. Mix until all shrimp are well coated with marinade. Place in refrigerator and marinate for at least an hour, tossing shrimp occasionally. Pour shrimp and marinade into a large sauce pot and add enough water to cover shrimp. Add 3 tablespoons of butter and place pot on stove over medium high heat. Cook shrimp until shrimp are white throughout, and remove from heat. Strain and top with garlic butter sauce, recipe below. Serve and enjoy!


Garlic Butter Sauce

¼ pound butter

1 tablespoon old bay

2 rounded tablespoons chopped garlic in oil

¼ cup dry white wine



Place butter into a small sauté pan and place on stove under medium high heat. Once butter has melted, add white wine, old bay and chopped garlic. Once mixture begins to boil, reduce heat to medium and continue to sauté for 4-5 minutes until garlic has begun to turn brown, and to give the wine a chance to reduce.

If you would like to have the Weekly delivered to your mailbox or inbox along with our daily news blast, please subscribe here.