Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Peppercorns |
| \N \N | Salt to taste |
| 1 \N | Lemon; juice of |
| 1 \N | Bay leaf; crumbled |
| \N \N | Leaves from 3 ribs celery |
| 1 tablespoon | Parsley sprigs; stems removed |
| 2 tablespoons | Horseradish |
| \N \N | Cayenne pepper to taste |
| 2 cans | (12-oz) beer (up to) |
| 2 pounds | Shrimp |
Combine all ingredients except shrimp in a saucepan. Bring to a boil. Add shrimp. Return to boil and cook 3 minutes. Turn off heat. Let stand 10-15 minutes. Serve from liquid or strain, as desired. Serves 4-6.
ARKANSAS TODAY, CHANNEL 11, KTHV 10/17/1990
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .