Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 qt Water
12 oz Amber beer
10 sm Dried red chiles
8 Whole unpeeled garlic cloves
1 tb Yellow mustard seeds
4 Bay leaves
1/4 c Commercial horseradish
2 tb Worcestershire sauce
2 tb Hot pepper sauce, such as
-Tabasco
2 tb Olive oil
1 1/2 lb Large shrimp (about 30),
-peeled and deveined
3 Ears corn, husked and cut
-into 1" thick rounds
1 lb Trimmed broccoli
1 lg Lemon, thinly sliced
1 tb Salt

In a large saucepan, combine the water, beer, chiles, garlic, mustard
seeds and bay leaves. Set over medium heat and bring to a brisk
simmer. Partially cover and cook for 10 minutes.

Meanwhile, in a small bowl, whisk together horseradish,
Worcestershire and hot pepper sauces. Whisk in olive oil. Reserve.

Add shrimp, corn rounds, broccoli, lemon slices and salt to beer
mixture and cook, stirring once or twice until shrimp are pink and
broccoli is tender when pierced with a fork. The shrimp and corn
should take about 3 minutes. The broccoli may take a few minutes more.

Remove the shrimp and corn first and place in a large bowl. When the
broccoli is tender, transfer the contents to a strainer and reserve
all the spices. Add the broccoli and spices to the large bowl. Add
the horseradish mixture and toss. Serve at once.

Per serving: calories, 445; protein, 31 grams; fat, 20 grams; sodium
3,670 milligrams; carbohydrates, 31 grams.
Submitted By MICHAEL ORCHEKOWSKI On 08-08-95

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