Eat Like a Fan: Drunken Spicy Shrimp
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.
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• 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.
