Spicy Beer-Steamed Shrimp with Kicked Up Cocktail Sauce (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 |
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.
4. Essence (Emeril's Creole Seasoning):
5. 2 1/2 tablespoons paprika
6. 2 tablespoons salt
7. 2 tablespoons garlic powder
8. 1 tablespoon black pepper
9. 1 tablespoon onion powder
10. 1 tablespoon cayenne pepper
11. 1 tablespoon dried leaf oregano
12. 1 tablespoon dried thyme
13. Combine all ingredients thoroughly and store in an airtight jar or container.
14. Yield: about 2/3 cup
15. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
16. Kicked Up Cocktail Sauce:
17. 1 cup ketchup
18. 1 tablespoon Worcestershire sauce
19. 1 tablespoon fresh lemon juice
20. 2 tablespoons drained, prepared horseradish
21. 1/2 teaspoon hot sauce
22. Pinch salt
23. Pinch freshly ground black pepper
24. Mix all ingredients together and whisk well to combine.
25. Yield: 1 1/2 cups
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