Recipe: Dinosaur Bar-B-Que Spicy Shrimp with Cocktail Sauce
Appetizers and SnacksDINOSAUR BAR-B-QUE
DRUNKEN SPICY SHAMELESS SHRIMP
WITH BRAZEN COCKTAIL SAUCE
"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."
2 bottles or cans (12 ounces each) domestic beer
1/2 cup cider vinegar
2 cups water
2 tablespoons Old Bay seasoning
2 pounds large shrimp in the shell
2 tablespoons minced garlic
2 tablespoons Creole Seasoning
Brazen Cocktail Sauce (recipe follows)
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.) Serve with Brazen Cocktail Sauce.
BARZEN COCKTAIL SAUCE
2 cups Mutha Sauce (recipe)
1 cup prepared horseradish
2 tablespoons Worcestershire sauce
Juice of 1/4 lime
Juice of 1/4 lemon
2 teaspoons Tabasco sauce
Whip all of the ingredients for the cocktail sauce together in a bowl, and serve with that mess of shrimp.
Makes 6-8 servings
Source: Dinosaur Bar-B-Que: An American Roadhouse by John Stage and Nancy Radke
DRUNKEN SPICY SHAMELESS SHRIMP
WITH BRAZEN COCKTAIL SAUCE
"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."

2 bottles or cans (12 ounces each) domestic beer
1/2 cup cider vinegar
2 cups water
2 tablespoons Old Bay seasoning
2 pounds large shrimp in the shell
2 tablespoons minced garlic
2 tablespoons Creole Seasoning
Brazen Cocktail Sauce (recipe follows)
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.) Serve with Brazen Cocktail Sauce.
BARZEN COCKTAIL SAUCE
2 cups Mutha Sauce (recipe)
1 cup prepared horseradish
2 tablespoons Worcestershire sauce
Juice of 1/4 lime
Juice of 1/4 lemon
2 teaspoons Tabasco sauce
Whip all of the ingredients for the cocktail sauce together in a bowl, and serve with that mess of shrimp.
Makes 6-8 servings
Source: Dinosaur Bar-B-Que: An American Roadhouse by John Stage and Nancy Radke
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