Recipe: drunken spicy shameless shrimp with brazen cocktail sauce
I like to think that I’m not a shallow person… and then a recipe like this comes along. I read the title and immediately knew I wanted to try it – just because of the name. Perhaps from now on we should indulge in creative recipe names? Beyond the name, after skimming over the recipe I realized it was a fast and simple dish that makes traditional shrimp cocktail look like a wallflower. This take on shrimp cocktail is like the *hussy* of the shrimp cocktail world – spiked heels, overly tight jeans, bad lipstick, and cleavage. I love it.
a kilo of lovely, raw shell-on shrimp
mixing up creole seasoning
The recipe comes from the Dinosaur Bar B Que cookbook, which I always seem to rediscover each summer. I can’t recall if I bought it for myself or if my friend, Carrie, gave it to me. Even if I bought it for myself, I wouldn’t have known about Dinosaur BBQ had it not been for Carrie’s love affair with the place. So thanks either way, sweetie.
BRAZEN sauce! she’s got a bite
the boil requires beer
I always have a *vat* of Mutha Sauce in my fridge as well as several of the Dinosaur BBQ spice rubs already mixed in my cupboards, so it’s alarming for me when I have to mix up MORE. The process is so bloody simple, though. The shrimp boil required some Old Bay seasoning which is a staple in any southern Virginia home. But this isn’t southern Virginia and I couldn’t find it anywhere in Boulder. I went online and found a copycat recipe and mixed up some of my own (I’ll list that in the recipe too).
drop the shrimpies into the boiling liquid
chilling out on ice
The shrimp is quick to whip up if you have the Mutha sauce and your spice rubs ready to go. Even if you don’t, the sauce and rubs are easy to make too (just a long list of ingredients, but nothing overly complex to make you cuss). It makes a perfect appetizer for a party of friends who like a little spice and are willing to roll up their sleeves and get dirty! Jeremy and I enjoyed them for dinner. Summer is good.
toss cooled shrimp with garlic and creole seasoning
you are invited to dig in
Drunken Spicy Shameless Shrimp with Brazen Cocktail Sauce
from the Dinosaur Bar B Que cookbook
(24 oz.) 2 bottles or cans of domestic beer
1/2 cup cider vinegar
2 cups water
2 tbsps Old Bay seasoning (see copycat recipe below)
2 lbs. (1 kg) large shrimp, shell on
2 tbsps garlic, minced
2 tbsps Creole Seasoning (see recipe below)
2 cups Mutha Sauce
1 cup prepared horseradish
2 tbsps Worcestershire sauce
1/4 lime, juice of
1/4 lemon, juice of
2 tsps Tabasco sauce
old bay seasoning copycat recipe
1 tbsp celery salt
1/4 tsp paprika
1/8 tsp black pepper
1/8 tsp ground cayenne
pinch ground mustard
pinch ground mace
pinch ground cinnamon
pinch ground cardamom
pinch ground allspice
pinch ground clove
pinch ground ginger
Mix all ingredients together.
1/2 cup paprika
1/2 cup granulated garlic
1/4 cup granulated onion
3 tbsps black pepper
2 tsps white pepper
2 tsps cayenne pepper
1/4 cup dried oregano
1/4 cup dried thyme
2 tsps ground cumin
2 tbsps sugar
Mix all ingredients well. Store in well-sealed glass or plastic container. Makes 2 1/2 cups.
The shrimp: Combine beer, vinegar, water, and Old Bay seasoning in a high sided pot and bring to boil over high heat. Once at rapid boil, pour the shrimp into the pot and cover with lid. Cook for 2 minutes or until shrimp is just done. Drain the shrimp in a colander and cover with enough ice to stop the cooking. Toss the shrimp in a bowl with the garlic and creole seasoning. Serve warm or chilled.
Brazen sauce: Mix all of the ingredients together in a bowl and serve with shrimp.