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

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