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“I found this recipe on the internet from another site and adapted it to what worked for me. It's now my favorite recipe to make at home and for friends/family because it is so good and super easy. The original called for peeled shrimp, but I really like to cook it with the shells on to maintain the juice of the shrimp without drying it out and also there's just something about sitting at a table and peeling shrimp together...perfect for a casual evening with some beer to go down with it. The recipe is very forgiving so you can adjust ingredients to meet your tastes and needs. Even though it's cooked with butter, I still serve butter...what can I say...I'm from the south and everythings better with butter. There's nevery any left with this recipe.”

Ingredients Nutrition

  • 12 cup butter
  • 1 -2 chopped onion
  • 2 lbs shrimp, with shells on (deveined is a personal preferrence)
  • 3 -4 bottles of dark ale beer (although any beer can be used)
  • Old Bay Seasoning


  1. Melt butter in a saucepan on medium high and add chopped onion.
  2. Saute onion until soft(around 2-5 minutes).
  3. Add shrimp and pour in enough beer to cover shrimp (usually 3-4 bottles is enough) and simmer until shrimp turns pink and is cooked through.
  4. Note: I liked to just bring the pot to the table to serve and provide Old Bay Seasoning for people to add to the shrimp on their plate. The Old Bay can also be added to the shrimp when cooking as well.

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