Spicy Beer-Steamed Shrimp with Kicked Up Cocktail Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (16)

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Total Reviews: 16

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  • on August 20, 2012

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    Way to much ketchup for the cocktail sauce, I had to add triple the horseradish and extra hot sauce to "kick it up."

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  • on April 01, 2012

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    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.

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  • on October 31, 2011

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    Oh my God, this was wonderful! Definitely a do again!!!!!!!

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  • on March 13, 2011

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    the timing and method are right on. i always mess with the seasoning and the steaming liquid to change things up.

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  • on December 26, 2010

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    I will never make plain old shrimp cocktail again! This was a hit with my guests Christmas eve!
    A keeper!

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  • on December 21, 2010

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    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.

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  • on December 03, 2010

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    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.

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  • on March 15, 2009

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    Beer is good. Bamm!

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  • on April 19, 2008

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    I just made this for a wedding. It was a huge hit!

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  • on January 12, 2008

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    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.

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