Recipe by jackieblue
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)
Directions See How It's Made
- 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.