While looking for another recipe request, I found this interesting dish in
"A Taste of Ohio History" by Debbie Nunley and Karen Jane Elliott. It's from
The Court Grill in Pomeroy, Ohio.
12 ounces beer
1 pound large shrimp, shells on
1 tablespoon pickling spice
1 to 2 teaspoons Cajun seasoning
1 lemon, quartered
1/4 cup cocktail sauce
1/4 cup drawn butter
In a medium saucepan, bring beer to a boil. Add shrimp and pickling spice.
Boil for about 4 minutes; don't overcook shrimp! Drain shrimp, then toss in
Cajun seasoning. Serve with lemon quarters, cocktail sauce, and drawn butter.
Serves 2 as an entree or 4 as an appetizer.