Ahhhhhhh…cooking with beer!
Drunken Spicy Shameless Shrimp (http://www.beercook.com/)
½ cup cider vinegar
2 cups water
2 tablespoons Old Bay seasoning
2 pounds large (16-20 count) shrimp in shells
2 tablesppons garlic, peeled and minced
2 tablespoons Creole seasoning (see below recipe)
Pour the beer, vinegar and water into a tall gallon stockpot or turkey fryer. Add the Old Bay seasoning, cover and blast heat to a boil. When the blend is boiling rapidly, add the shrimp and cook for 1-2 minutes, or until the shrimp turns pink. The flesh will continue to cook in the shell, so don’t overcook. Drain the shrimp in a colander, and cover with a layer of ice to cool them down. Or you can dump them into a bowl, and cover them with two bottles of ice-cold lager, to stop the cooking and infuse them with even more beer flavor. Before serving, blend the minced garlic and creole seasoning, and toss the shrimp in this spicy blend.
Creole Seasoning Blend – good to make this and have it on hand!
½ cup paprika
½ cup granulated garlic
¼ cup granulated onion
3 tablespoons ground black pepper
2 tablespoons white pepper
2 teaspoons cayenne pepper
¼ cup dried oregano
¼ cup dried thyme
2 teaspoons ground cumin
2 tablespoons sugar
Blend well and store in tightly sealed glass jar.