Ingredients:
- the shrimp
- 2 bottles or cans (12 oz each) domestic beer
- 2 tbsp creole seasoning
- the cocktail sauce
- 2 cups mutha sauce
- check the mutha sauce recipe
- just like the name says, this is the basis-the true mother of all the sauces we have in this book.( dinosaur barbque by john stage nancy radke)it is a balanced blend of sweet, savory, spicy, and smoky flavors that acts as our leapin' off point for creating a world of barbecue sensations. it can even stand alone as a traditional slatherin' sauce for ribs and chicken.
- makes 6-7 cups
- pour the oil into a large saucepan and set over medium-high heat. toss in the onions, green peppers, and jalapenos and give them a stir. season with a pinch of sa1tsp and pepper and cook til soft and golden. add the garlic and cook for 1 minute more. dump in everything else except the liquid smoke.
- bring to a boil , then lower the heat so the sauce simmers. simmer for 10 minutes. swirl in the liquid smoke and let the sauce cool.
- pour it into a container, cover, and store in the fridge til ready to use.
- add 2 or 3 seeded and minced habanero peppers (about 1 1/2 tsp to 1 tbsp) along with the onions, peppers, and jalapenos. also add 1/2 tsp cayenne pepper along with the other ingredients for extra punch.
- working with habanero can cause plenty of personal pain and suffering if you're not careful. never touch the cut flesh or seeds with your bare hands. while it won'tsp sting your hands (unless you've got a cut), the volatile oils from the peppers get into your pores and can be transferred to your eyes or other moist , sensitive areas on your body long after you're done cookin'. even washing your hands doesn'tsp help. so wear latex gloves while with habaneras and be sure to protect yourself.
Directions:
- 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.)
- Whip all of the ingredients for the cocktail sauce together in a bowl, and serve with that mess
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1276.39 Kcal (5344 kJ) | ||
| Calories from fat | 610.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.78g | 104% | |
|---|---|---|---|
| Cholesterol | 97.71mg | 33% | |
| Sodium | 3577.34mg | 149% | |
| Potassium | 992.57mg | 21% | |
| Total Carbs | 147.53g | 49% | |
| Sugars | 51.06g | 204% | |
| Dietary Fiber | 8.86g | 35% | |
| Protein | 22.65g | 45% | |
| Vitamin C | 55.6mg | 93% | |
| Iron | 6.2mg | 35% | |
| Calcium | 246mg | 25% | |
| Amount Per 100 g | |||
| Calories | 196.51 Kcal (823 kJ) | ||
| Calories from fat | 93.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.44g | 104% | |
|---|---|---|---|
| Cholesterol | 15.04mg | 33% | |
| Sodium | 550.76mg | 149% | |
| Potassium | 152.81mg | 21% | |
| Total Carbs | 22.71g | 49% | |
| Sugars | 7.86g | 204% | |
| Dietary Fiber | 1.36g | 35% | |
| Protein | 3.49g | 45% | |
| Vitamin C | 8.6mg | 93% | |
| Iron | 1mg | 35% | |
| Calcium | 37.9mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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