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This recipe comes from our good friends Judith Dunbar Hines and Rick Denby at World Kitchen, a culinary program that takes place at Gallery 37, sponsered by the wonderful City of Chicago.
In a large saucepan combine beer, salt, and allspice and bring to a simmer. Cover and simmer for 5 minutes, then remove from the heat and add the shrimp. Set aside, still covered, leaving the mixture to infuse the shrimp until it cools. Drain and serve with a tomato sauce or vinaigrette as a first course.
Allspice berries are best used whole…crush by pounding in a mortar, a spice grinder, or place into a sealed plastic bag and use a rolling pin or heavy pan to crush. The pre-ground allspice has a sweeter flavor and is not as successful used in this way.
This recipe was provided by The Spice House.