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Nantucket Shrimp Boil


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  • 3 tablespoons olive oil
  • 1/2 cup Nantucket Rub see * Note
  • 2 quarts Whale's Tale Pale Ale
  • 1 lemon quartered
  • 4 pounds shrimp - (16/20 count) unpeeled


Servings 6


Step 1

* Note: A local comercially prepared blend of dill, pink peppercorns, tarragon and lemon peel available from

Heat olive oil over medium heat in a large pot. Add the Nantucket Rub and cook until the seasoning smells aromatic, 2 to 3 minutes. Pour in the beer and add the lemon quarters. Bring the mixture to a boil.

Using a drop-in steamer basket with a handle, add the shrimp to the pot and simmer until just cooked through the centers, 3 to 4 minutes. Remove the steamer basket from the pot, holding it over the pot briefly to drain all liquid.

Mound the hot shrimp onto a platter and have your dipping sauce-of-choice ready. Serve at once.

This recipe yields 6 to 8 servings.

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