Spicy Beer-Steamed Shrimp with Kicked Up Cocktail Sauce

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 (12-ounce) bottled or canned beer
  • 2 tablespoons crab boil
  • 3 cloves garlic, peeled and crushed
  • 2 pounds shrimp, heads removed with shells on
  • 1 tablespoon Essence, recipe follows
  • Kicked Up Cocktail Sauce, recipe follows
Directions

In the base pot of a steamer, combine the beer, crab boil, and garlic and bring to a simmer. Put the steamer basket in place.

In a bowl, toss the shrimp with the Essence. Place the shrimp in the steamer basket, close the lid and steam until the shrimp are firm and cooked through, 5 to 6 minutes, stirring the shrimp once to ensure even cooking.

Remove the basket with the shrimp and let sit until cool enough to handle. Turn out into a large serving bowl or onto a thick layer of newspapers spread on a table. Serve with the cocktail sauce for dipping.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Kicked Up Cocktail Sauce:

1 cup ketchup

1 tablespoon Worcestershire sauce

1 tablespoon fresh lemon juice

2 tablespoons drained, prepared horseradish

1/2 teaspoon hot sauce

Pinch salt

Pinch freshly ground black pepper

Mix all ingredients together and whisk well to combine.

Yield: 1 1/2 cups


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