By Anonymous -

“This was my stepfather’s crowd-pleasing recipe. It’s simple to make, and the longer the shrimp sit, the better! You can prepare the shrimp a day ahead, refrigerate, and reheat before serving. The leftover liquid can be frozen and used to make great gumbo.”


Ingredients:


  • 1 pound

    butter

  • 1 large

    onion, chopped

  • 1 tablespoon

    salt

  • 5 pounds

    large shrimp in shell (21 to 25 per lb), peeled and deveined

  • 3 (12 fluid ounce) bottles

    beer

Directions:




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