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Categories:
cider vinegar water Bay seasoning shrimp garlic Creole seasoning cocktail sauce Brown Sauce horseradish Worcestershire sauce lime lemon Tabasco sauce
Viewed: 68 - Published at: 4 years agoIngredients
- cans domestic beer (12 ounces each)
- 1/2 cup cider vinegar
- 2 cups water
- 2 tablespoons Old Bay Seasoning
- 2 lbs large shrimp, in the shell
- 2 tablespoons minced garlic
- 2 tablespoons creole seasoning
- The Cocktail Sauce
- 2 cups brown sauce
- 1 cup prepared horseradish
- 2 tablespoons Worcestershire sauce
- 1/4 lime, juice of
- 1/4 lemon, juice of
- 2 teaspoons Tabasco sauce
Method
- Pour the beer, vinegar, and water into a high-sided pan. Add the Old Bay Seasoning, cover, and blast the heat up high. When it boils rapidly, add the shrimp.
- Cover again and cook for 2 minutes, or til the shrimp turn pink and the flesh is just opaque.
- Drain the shrimp in a colander and cover with a layer of ice to chill them down just enough to stop the cooking.
- Throw the shrimp into a bowl and toss with the garlic and Creole Seasoning, (They can be eaten warm or chilled.).
- Whip all of the ingredients for the cocktail sauce together in a bowl, and serve with that mess of shrimp.
