California Beer Steamed Shrimp #SundaySupper

Nothing says California like Beer Steamed Shrimp, and they’re as easy to make as they are fun to eat.

Nothing says California like Beer Steamed Shrimp, and they’re as easy to make as they are fun to eat.

California Beer Steamed Shrimp
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 pound large shrimp (31/40), with shells and tails on
  • 4 tablespoons butter
  • 2 cloves garlic, smashed or coarsely chopped
  • 1 shallot, chopped
  • kosher salt and freshly ground black pepper
  • 12 ounces California style beer (such as Anchor Steam)
  • ½ lemon plus more for garnish
  • ¼ cup flat-leaf parsley, chopped
  • Sourdough bread, for dipping
  1. Rinse shrimp and set aside.
  2. Melt butter in large skillet over medium high heat and add garlic and shallot.
  3. Cook 4 minutes or until garlic and shallots become soft and translucent.
  4. Season with kosher salt and freshly ground black pepper.
  5. Fit Dutch oven with steamer basket, add beer, and bring to boil over medium-high heat.
  6. Add shrimp to steamer basket.
  7. Cover and steam until shrimp are cooked through, 4 to 6 minutes.
  8. Remove from heat and squeeze juice of ½ lemon into broth and sprinkle with parsley
  9. Transfer to serving platter.
  10. Serve with warm garlic butter for dipping and sliced sourdough bread for dipping.

Today is a special Sunday Supper post that is hosted by Sue Lau from A Palatable Pastime

Our Sunday Supper community comes from all over the world.  Some of the dishes we prepared for all of you will help you eat vicariously through these regional dishes.

About me: I am a native from California.  Specifically from San Francisco.  Born and raised in the City by the Bay.

I have been fortunate to graze on worldly cuisine all my life.  Today I wanted to bring a bit of California and San Francisco to your plates.

Nothing says California like Beer Steamed Shrimp, and they’re as easy to make as they are fun to eat.San Francisco is known for their Sourdough bread.  The bread was the beginning of what I conjured up in my mind of how I can depict San Francisco cuisine.  Then of course Fisherman’s Wharf got me thinking about shrimp.  It was at that point that I decided a fantastic California beer would be the base for my steamed shrimp.  This is where you get to take big chunks of sourdough bread for dipping so you can soak up all the delicious flavors in the broth.

Nothing says California like Beer Steamed Shrimp, and they’re as easy to make as they are fun to eat.We dipped our bread, devoured our shrimp and drank steamed California beer for a memorable Sunday Supper.

Nothing says California like Beer Steamed Shrimp, and they’re as easy to make as they are fun to eat.Want to know what regional dishes all the Sunday Supper tastemakers are creating for all of you?  Check out this list below.






Side Dishes:


Main Dish:


Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Moveme


California Beer Steamed Shrimp #SundaySupper — 38 Comments

  1. Yes!!!!!!!!!!! I miss beer steamed shrimp and Anchor Steam is one of my favorite beers.

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  14. Very interesting! I’ve steamed shrimp before but never thought to use beer. It makes so much sense though. Pass me a few please, Marlene!

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  17. My mouth is watering just looking at the shrimp. Then thinking of that marvelous San Fran sourdough bread to soak up the sauce. Oh yea!

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