Recipes // Main Dish Seafood // Drunken Spicy Shrimp with Brazen Cocktail Sauce

Drunken Spicy Shrimp with Brazen Cocktail Sauce

By John Stage
Serves 6 to 8

For the shrimp:

  • 2 12-ounce bottles domestic beer
  • ½ cup cider vinegar
  • 2 cups water
  • 2 tbsp. Old Bay seasoning
  • 2 lb. large shrimp in the shell
  • 2 tbsp. minced garlic
  • 2 tbsp. Creole Seasoning

For the sauce:

  • 2 cups Dinosaur Bar-B-Que Sensuous Slathering Sauce
  • 1 cup prepared horseradish
  • 2 tbsp. Worcestershire sauce
  • 2 tsp. Tabasco sauce
  • Juice of ¼ lime
  • Juice of ¼ lemon

For the Creole seasoning:

  • ½ cup paprika
  • ½ cup granulated garlic
  • ¼ cup granulated onion
  • 3 tbsp. black pepper
  • 2 tsp. white pepper
  • 2 tsp. cayenne pepper
  • ¼ cup dried oregano
  • ¼ cup dried thyme
  • 2 tsp. ground cumin
  • 2 tbsp. brown sugar
  1. Make the Creole Seasoning: Mix together in a bowl. You will have leftover rub; store it in an air-tight container until ready to use.
  2. Make the shrimp: Pour the beer, vinegar, and water into a high-sided pan. Add the Old Bay seasoning, cover, and blast the heat up high. When it boils rapidly, add the shrimp. Cover again and cook for 2 minutes, or until the shrimp turn pink and the flesh is just opaque. Drain the shrimp in a colander and cover with a layer of ice to chill them down just enough to stop the cooking.
  3. Throw the shrimp into a bowl and toss with garlic and Creole seasoning.
  4. Make the sauce: mix all sauce ingredients in a bowl until blended; serve with the shrimp.
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