Shrimp poached in beer with cajun mayonnaise


Serves 10 to 12


1 1/2 pounds shrimp (41 to 50 per pound)
16 ounces beer
2 cloves garlic peeled, left whole
1 teaspoon coarse salt
1 bay leaf
1 teaspoon cumin seeds
1 teaspoon coriander seeds
3 small, dried hot red peppers crushed with seeds
Juice of 1/4 lemon
1 tablespoon chopped fresh cilantro


Wash the shrimp, leaving the shells intact. Drain well. In a medium sauté pan, add the beer and remaining ingredients. Bring to a boil, then add the shrimp. When the shrimp turn pink, cook for one minute longer, then remove with a slotted spoon and reserve. Let the beer mixture cool. Add back the shrimp and refrigerated for at least 4 hours. Remove 20 minutes before serving and accompany with the Cajun Mayonnaise. Let the guests do the peeling.