Eat Like a Fan: Drunken Spicy Shrimp

Big Game parties usually feature chicken wings, chips and a variety of dips. But what can you make that’s outside the box (but still easy)? We asked restauranteur John Stage of Dinosaur Bar-B-Que (dinosaurbarbque.com), the official barbecue of the Buffalo Bills. He recommended a shockingly simple spicy, beer-drenched shrimp boil and a bold cocktail dipping sauce recipe. (Serves 6 to 8)

2 lb large shelled shrimp

2 bottles (12oz) beer

½ cup cider vinegar

2 cups water

2 Tbsp Old Bay Seasoning

2 Tbsp Creole seasoning

2 Tbsp minced garlic

• Pour the beer, vinegar and water into a high-sided pan. Add the Old Bay Seasoning, cover and blast on high heat. 

• When it boils rapidly, add the shrimp. Cover again and cook for two minutes, or until 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 garlic and Creole seasoning.

Brazen Cocktail Sauce

2 cups barbecue sauce

1 cup horseradish

2 Tbsp Worcestershire sauce

2 tsp Tabasco sauce

Juice of ¼ lime

Juice of ¼ lemon

Mix all sauce ingredients in a bowl until blended; serve with the shrimp.