Prep 10 mins
Cook 10 mins
John Stage almost always leaves something out in the recipes he publishes so they are just a little off. In this case, I think he just wrote "creole seasoning" when in fact, this stuff tastes most authentic with a spice they sell around here in the restaurant and in stores called "Cajun Foreplay." Use it generously. Either way these are delicious, especially served with Dinosaur BBQ Cocktail Sauce (Dinosaur BBQ Cocktail Sauce). Not for wimps!
- 2 (907.18 g) bottle beer (or 12 oz cans)
- 118.29 ml cider vinegar
- 473.18 ml water
- 29.58 ml Old Bay Seasoning
- 907.18 g shrimp, in shell large
- 29.58 ml garlic, pressed (or garlic powder, to taste)
- 29.58 ml creole seasoning (use Cajun Foreplay if possible)
- dinosaur bbq seafood cocktail sauce (for serving)
- Pour beer, vinegar, and water, and Old Bay in a pot over medium to high heat and cover.
- When water reaches a rapid boil, add shrimp, cover again, and cook 2 minutes or until shrimp turn pink and just opaque.
- Drain in colander and cover with a layer of ice to chill and stop cooking.
- Cover with garlic and seasoning. Chill thoroughly in refrigerator until serving.
- Serve with Dinosaur BBQ Cocktail Sauce.
Another hit from Dinosaur BBQ. I make it with the Creole seasoning recipe from their cookbook. Never have plain ol' shrimp cocktail again!
This was a big success for DH and DS. Me too I liked it but since I don't like garlic a lot I would have prefered it without garlic LOL I wanted to add the creole seasoning but didn't have it. I did half the recipe and used 1 big can (16 ounces) of Stella Artois. We removed the shells of the shrimps. We prefere it that way. Thanks Jackie. Made for Newest Zaar Tag.