Drunken Shrimp (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 (12-ounce) bottles lager style beer (recommended: budweiser) |
1 cup water |
1/4 cup apple cider vinegar |
2 onions, quartered |
1 garlic clove, smashed |
1 tablespoon neelys seasoning rub, plus more for garnish, recipe follows |
1 tablespoon crab boil seasoning (recommended: old bay) |
2 bay leaves |
3 whole peppercorns |
1 lemon, quartered |
1 tablespoon hot sauce |
2 pounds large shrimp, peeled and deveined |
lemon wedges, for garnish |
bbq cocktail sauce, for garnish, recipe follows |
1 1/2 cups paprika |
3/4 cup sugar |
3 3/4 tablespoons onion powder |
1/2 cup neelys barbecue sauce, recipe follows |
1/2 cup prepared horseradish |
1/2 cup ketchup |
1 lemon, juiced |
dash hot sauce |
2 cups ketchup |
1 cup water |
1/2 cup apple cider vinegar |
5 tablespoons light brown sugar |
5 tablespoons sugar |
1/2 tablespoon fresh ground black pepper |
1/2 tablespoon onion powder |
1/2 tablespoon ground mustard |
1 tablespoon lemon juice |
1 tablespoon worcestershire sauce |
Directions:
1. Add all ingredients, except shrimp and garnishes to a large saucepan on high heat. Bring to a boil for 10 minutes. Reduce the heat to low. Add the shrimp and cook until bright pink, about 5 minutes. Drain the shrimp from the cooking liquid and place in a serving dish. Chill or eat while warm, sprinkled with the dry rub before serving alongside Cocktail Sauce.
2. Neelys BBQ Seasoning:
3. Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
4. BBQ Cocktail Sauce:
5. Mix all ingredients in a small bowl. Cover and refrigerate until use.
6. Neelys BBQ Sauce:
7. In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
8. Yield: 3 1/2 cups
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