Photo: Drunken Shrimp Recipe
Ingredients
- 2 (12-ounce) bottles lager style beer (recommended: Budweiser)
- 1 cup water
- 1/4 cup apple cider vinegar
- 2 onions, quartered
- 1 garlic clove, smashed
- 1 tablespoon Neelys Seasoning Rub, plus more for garnish, recipe follows
- 1 tablespoon crab boil seasoning (recommended: Old Bay)
- 2 bay leaves
- 3 whole peppercorns
- 1 lemon, quartered
- 1 tablespoon hot sauce
- 2 pounds large shrimp, peeled and deveined
- Lemon wedges, for garnish
- BBQ Cocktail Sauce, for garnish, recipe follows
Directions
Add all ingredients, except shrimp and garnishes to a large saucepan on high heat. Bring to a boil for 10 minutes. Reduce the heat to low. Add the shrimp and cook until bright pink, about 5 minutes. Drain the shrimp from the cooking liquid and place in a serving dish. Chill or eat while warm, sprinkled with the dry rub before serving alongside Cocktail Sauce.
Neelys BBQ Seasoning:
- 1 1/2 cups paprika
- 3/4 cup sugar
- 3 3/4 tablespoons onion powder
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
BBQ Cocktail Sauce:
- 1/2 cup Neelys Barbecue Sauce, recipe follows
- 1/2 cup prepared horseradish
- 1/2 cup ketchup
- 1 lemon, juiced
- Dash hot sauce
Mix all ingredients in a small bowl. Cover and refrigerate until use.
Neelys BBQ Sauce:
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Yield: 3 1/2 cups
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 15 reviews
By totalktoj_8532611
Danville, CA
on April 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
It was just OK. I followed the advise of the reviewers and kicked up the spice but it was still pretty bland. Maybe reducing the broth after removing the shrimp would make it a better dish with sauce.
By CooperB3
Burkesville, KY
on June 21, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I tried this a couple weeks ago...the broth tasted amazing with the french bread I made to serve with this. However, the shrimp took on verrrry little of the flavor of the broth. The shrimp was pretty bland. I guess I was hoping I could use this recipe as a substitute for a shrimp and broth dish that my husband and I love at a certain restaurant but it just wasn't what I expected. If I made it again I would leave out some of the lemon and add tons more spices and maybe some corn or peppers....
By rdpdr_12846643
Columbus, 49
on May 22, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is an incredibly tasty recipe! The dry rub and the BBQ cocktail sauce are simply divine! The shrimp were great warm and chilled. I will definitely be making this one again!
Read all 15 reviews