Keep the heat low — simmer, don't boil — and watch your shrimp turn a luscious pink, soaking up all that hoppy goodness. And don't skimp on the beer! For a pound of shrimp, use around two ...

But too often, those nice-looking shrimp are rubbery, tasteless and watery. For years, I poached or boiled shrimp for shrimp cocktails, which many recipes call for. It was the same routine ...