1.5 pounds large shrimp, head and shell left on, rinsed well (I used Ridgeback shrimps from Santa Barbara)
3 (12-ounce) bottles of Japanese lager beer (I used Sapporo)
1 cup water
1 tablespoon Old Bay seasoning
1 teaspoon kosher salt
1 teaspoon coriander
1 teaspoon black peppercorns
1 lemon, halved
2 coins of galangal or ginger (couple slices)
1 stick lemon grass (smashed)
2 stalks green onion (sliced)
2 dried red chilis
Few leaves Thai basil
Few leaves cilantro
1. In a large pot, bring the beer, water, Old Bay, salt, peppercorns, coriander, Thai basil, galangal, lemon grass, dried chili to a boil over medium heat. Squeeze the lemon directly into the pot and dump the rind in as well.
2. Cover and allow mixture to boil for 10 minutes. Add the shrimp to the pot of boiling beer, add half the green onions, cover, and turn off heat. Check the shrimps after three minutes for a pink color throughout. Divide and plate portions. Garnish with the rest of the green onions.
*Kid Skwid is a sous chef at Spago restaurant in Beverly Hills. On his rare days off, he enjoys riding his bike around LA and going to the beach. Follow him on Instagram (@kidskwid5) to see his latest gourmet breakfasts at Casa de Kei.