These delectable shrimp boiled in beer and rolled in lots of spice and garlic are our most popular appetizer. Their “a-peel” has always been in the roll-up-your-sleeves sloppy nature of eating ‘em. There’s nothin’ polite about ‘em, and that’s the way we like it.
Recipe information
Yield
feed 6 to 8
Ingredients
The Shrimp
The Sauce
Preparation
Step 1
Pour the beer, vinegar, and water into a high-sided pan. Add the Old Bay seasoning, cover, and blast the heat up high. When it boils rapidly, add the shrimp. Cover again and cook for 2 minutes, or til 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 the garlic and Creole Seasoning. (They can be eaten warm or chilled.)
Step 2
Whip all of the ingredients for the cocktail sauce together in a bowl, and serve with that mess of shrimp.
