Beer Steamed Old Bay Shrimp

Second only to steamed Chesapeake Bay blue crabs, on the list of any Baltimorean's favorite ways to eat seafood, is steamed peel 'n eat shrimp.  If you were to peek into the backyard's of neighborhood across Charm City on any given Summer Saturday night you would be sure to find messy fingered friends, family and neighbors picking crabs and peeling shrimp.  Of course, as any self respecting seafood should be prepared, it's steamed in flat beer and covered in a blanket of Old Bay Seasoning.  So, slide on in to the patio bench, grab a cold one, and plan to spend the evening picking, eating, talking and laughing.  

As the saying goes, "you can the girl out of Baltimore, but you can't take the 'hon out of the girl", so despite the fact that I am not in my home town anymore, our family still takes every opportunity to recreate the foods and uphold the traditions that were such a part of our formative years. Fortunately, unlike blue crabs, shrimp are available in virtually every supermarket in all corners of the country and could not be any easier to prepare.  In a large stock pot, bring 1 flat inexpensive beer  (not the time to waste a fancy artisan brew) and about 1cup of cider vinegar to a boil.  Add about 3 tablespoons of Old Bay Seasoning and 2 pounds of shell-on shrimp.  Cover the pot with a lid and let steam for about 3-5 minutes or just long enough to cook the shrimp without overcooking.  Overcooked shrimp is most unpleasant when it gets rubbery and tough. Drain the cooking liquid, season with more Old Bay and tumble out onto a serving platter to directly onto a newspaper lined picnic table. Grab the paper towels and go to work!