Drunken Spicy Shameless Shrimp
John Stage
prep
time : 30 minutes to one hour
recipe type:
appetizers - plated
ingredients:
2 12-oz. bottles domestic lager
1/2 cup cider vinegar
2 cups water
2 tablespoons Old Bay seasoning
2 pounds large (16-20 count) shrimp in shells
2 tablespoons garlic, peeled and minced
2 tablespoons Creole seasoning (see recipe)
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Pour the beer, vinegar and water into a tall gallon stockpot. Add the Old Bay seasoning, cover and blast heat to a boil. When the blend is boiling rapidly, add the shrimp and cook for 1-2 minutes, or until the shrimp turns pink. The flesh will continue to cook in the shell, so don't overcook. Drain the shrimp in a colander, and cover with a layer of ice to cool them down. Or you can dump them into a bowl, and cover them with two bottles of ice-cold lager, to stop the cooking and infuse them with even more beer flavor (beercook notes). Before serving, blend the minced garlic and creole seasoning, and toss the shrimp in this spicy blend. Stage offers lots of extra recipes for sauces, rubs and glazes in the book. Rather than rely on stale store-bought blends, he recommends making your own. Here's a Creole seasoning blend:
1/2 cup paprika
1/2 cup granulated garlic
1/4 cup granulated onion
3 tablespoons ground black pepper
2 teaspoons white pepper
2 teaspoons cayenne pepper
1/4 cup dried oregano
1/4 cup dried thyme
2 teaspoons ground cumin
2 tablespoons sugar
Blend well and store in a tightly sealed glass jar.
recipes copyright 2001 John Stage and Nancy Radke
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