Lower Shore Beer Shrimp - Gluten Free





Black-owned Shrimp Co-op in South Caroilina
Photo: Paul Conklin 1973



While shrimp can be found around the globe, it made its way into "regional" African American recipes  located in and around the Gulf States and fishing communities in South Carolina.  African American men typically had to find jobs as “strikers,” emptying the nets and sorting the catch on the docks, while African American women often worked in the shrimp houses, cleaning, deheading, and boxing the catch. There were, and still are only a handful of African American who had their own shrimp boats. 

 

 

 

1 pound medium shrimp with shell
¼ cup water
1¾ cups of Bard’s Gluten Free Beer
2 tablespoons Cajun spice
1 lemon, thinly sliced
2 stalks celery, chopped

 

In a medium sized pot, add water and beer, Cajun spice, lemon and celery. Bring to a boil on medium high heat. Reduce heat to low and simmer for 5 minutes. Add shrimp.

 

Raise heat to medium high and return the mixture to a boil then reduce heat to simmer shrimp until opaque (about 5 minutes).

 

As soon as the shrimp are done, remove pan from the stove and leave shrimp in water for 5 minutes. Drain and  cool for about 5 minutes.