Name: Spicy Beer-Steamed Shrimp with Kicked Up Cocktail Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: american
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; 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; 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

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):

Yield: about 2/3 cup

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

Kicked Up Cocktail Sauce:

Yield: 1 1/2 cups

Mix all ingredients together and whisk well to combine.

Recipe from Emeril Lagasse

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Spicy Beer-Steamed Shrimp with Kicked Up Cocktail Sauce

Essence (Emeril's Creole Seasoning):

Kicked Up Cocktail Sauce:

Essence (Emeril's Creole Seasoning):

Kicked Up Cocktail Sauce:

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