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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    18 Reviews
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    This is the best shrimp cocktail I've ever eaten. I've made it several times now for holidays and parties and it get devoured every single time. I use Emeril's store bought seasoning mix instead of making it myself and add a little Old Bay to the mixture. For the cocktail sauce I use a half a cup of ketchup and a half a cup of chili sauce instead of a whole cup of ketchup. Delicious!
    This is quick and easy. It is also a good way to cook crab legs. Delicious.
    Way to much ketchup for the cocktail sauce, I had to add triple the horseradish and extra hot sauce to "kick it up."
    I have my own boil that I use, I needed a Cocktail sauce real quick we were out of store bought. I had everything but the Worcestershire to make this one but I had fish sauce and soy which I substituted. OMG WHAT A SAUCE FOR SHRIMP! Switch out the Worcestershire for a Tablespoon of fish sauce and one of Soy, it is great.I am sure this recipe for the sauce is dead on, my experiment was just a lucky hit.
    Oh my God, this was wonderful! Definitely a do again!!!!!!!
    the timing and method are right on. i always mess with the seasoning and the steaming liquid to change things up.
    I will never make plain old shrimp cocktail again! This was a hit with my guests Christmas eve!
     
    A keeper!
    This is the only way I make shrimp cocktail now. Excellent recipe. Everyone loves it. Friends, family and coworkers now request that I make this dish for parties and holidays.
    This is my go to recipe for shrimp. Everyone loves it. I do it in the rice cooker steaming tray. (Cook in batches with one layer of shrimp The sauce makes it delicious. I have even cooked the shrimp from partially frozen and added a minute to the timing.
    Beer is good. Bamm!
    I just made this for a wedding. It was a huge hit!
    Made this last night for about 10 people and it was a huge hit. I actually chilled the shrimp for a couple hours before serving because I wanted something I could make ahead and it was devoured. I'm making it again today for my husband to bring to the Patriot's play-off game. I'm sure it will all go.
    I love shrimp and am always looking for new ways to cook it quickly and easily. Whenever my husband (who does not eat seafood) is out of town I pick up some shrimp and treat myself with this recipe. Just remember to leave the shells on until after cooked. I made the mistake of peeling beforehand once and they were too salty. Just right if you leave the shells on though.
    This was soooooo good and easy. I bought the raw deveined shrimp in the shell and was on my way! My husband sks for this dish again and again.
    This was so easy and so good. Added extra essence for more heat. This recipe will impress any shrimp lover, which I happen to have in my family.
    Easy recipe and great flavor. Smells great cooking, too! Try it!
    This is a great recipe! The shrimp really are better than if you steamed them with just plain water. It's easy, and delicious!
    I look for food that tastes good and is fun to eat in a casual dinner. This is a finger food with fantastic flavor and if you like sea food this could work as a main dish or to accompany any of your other main courses.
     
    If you are not fond of pealing and eating go ahead and use pealed shrimp the flavor will win you over.
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