Spicy Beer-Steamed Shrimp with Kicked Up Cocktail Sauce

  • Level: Intermediate
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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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

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

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

Directions

  1. 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.
  2. 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.
  3. 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):

  1. Combine all ingredients thoroughly and store in an airtight jar or container.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Kicked Up Cocktail Sauce:

  1. Mix all ingredients together and whisk well to combine.
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