Spicy Beer-Steamed Shrimp

Take your steamed shrimp to the next level with this spiced-up recipe! If you like your food hot, add on the "Kicked Up Cocktail Sauce" for an added punch...


This recipe is shared from: http://www.foodnetwork.com/recipes/emeril-lagasse/spicy-beer-steamed-shrimp-with-kicked-up-cocktail-sauce-recipe.html

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

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):
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

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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

Mix all ingredients together and whisk well to combine.

Yield: 1 1/2 cups