Spicy Shrimp

Total Time:
1 hr 20 min
Prep:
15 min
Inactive:
1 hr
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
Directions

Toss shrimp with Old Bay and Cajun seasonings. Refrigerate for 1 hour. Bring the beer to a boil in a saucepan. Add the shrimp and boil until firm and pink, about 3 minutes. Drain. Arrange hot shrimp on a lettuce leaf on a salad plate. Garnish with lemon wedges. Serve with cocktail sauce.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    What seasoning can I use other than Old Bay that would give it a similar taste
    These are very well seasoned and that's how they're supposed to be. I like to add a little Cayenne pepper as well just to add more heat.
    This recipe is very good. The problem is the host. Watching Rachael Raytard is sort of like watching a train wreck;it's disturbing and disgusting, but you keep watching it to see what will happen next. It's really funny seeing the expressions on some of the people's faces when she barges in on them and starts up with her raspy voice and spastic arm and hand gestures, not to mention talking out of the side of her mouth. I'm sure she's making a lot of friends going around the country giving ACTUAL HARD-WORKING PEOPLE %5 TIPS...
    This recipe is very unusual because of so much black pepper used, but that's what makes it. I saw Paula make this on TV and ran out to get some shrimp. I immediately prepared her recipe and sat and suck on the buttery, peppery shrimp with as big of as smile as she wore when she tried them on her show. Fantastic recipe. Will use it often. Hats off to Paula for once again bringing her dishes to us. Keep 'em coming.
    This is a great recipe but I added one step at the end. I melted a little butter in a skillet with some onion flakes & garlic..slightly browned. As soon as the shrimp turned pink in the beer I drained them and put them in the skillet for just a minute or two to coat it and season it just a little more. My company raved!
    I tried this recipe thinking that the amounts of spices seemed to be off considering how many shrimp were being prepared. Boy was I right about the measurements being way, way off. I think that this recipe has great potential if you half all of the spices. I used Tony Chacheras creole seasonings and Old Bay and a whole 12 oz bottle of beer. I think I will try this again after adjusting the seasonings.
     
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