- 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
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 freshly ground black pepper
Mix all ingredients together and whisk well to combine.
Yield: 1 1/2 cups