beer steamed shrimp | bloody mary cocktail sauce
I got the idea from Atlanta Cooks at Home cookbook – a wedding anniversary present from Brendon. Highly recommend this cookbook! Entertain at home with recipes from your favorite Atlanta chefs while they entertain you with stories from their lives. You can get your copy at http://www.atlantacooksathome.com/
Note: These shrimp are great served chilled!
ingredients:
½ cup chili sauce
½ cup ketchup
1 lemon, juiced
½ cup vodka
½ cup celery, finely minced
1 small red onion, finely mined
½ teaspoon celery salt
1 tablespoon prepared horseradish
dash or 2 Worcestershire sauce
kosher salt and fresh ground pepper
Pinch red pepper flakes, optional
1 12 oz bottle Sweet Georgia Brown beer
½ cup cider vinegar
3 lbs Georgia white shrimp, peeled and de-veined (tail left on)
½ cup Old Bay seasoning
instructions:
Combine chili sauce, ketchup, lemon juice, vodka, celery, onion, celery salt, horseradish, and Worcestershire sauce. Stir and mix well. Adjust flavors with additional horseradish, lemon and kosher salt and fresh ground pepper. Cover and chill.
Place steamer basket in the bottom of heavy pan, pour in beer to come below the basket and the vinegar. Place over high heat, cover and bring to a boil. Season the shrimp liberally with Old Bay and spread evenly over the basket. Bring to a boil, then reduce to a simmer. Poach shrimp just until pink and curled, about 4 to 6 minutes. Carefully remove the steaming basket and pour onto serving tray and serve with cocktail sauce and plenty of hand towels!
Enjoy with steamed red potatoes and corn on the cob.
Note: These shrimp are great served chilled!
ingredients:
½ cup chili sauce
½ cup ketchup
1 lemon, juiced
½ cup vodka
½ cup celery, finely minced
1 small red onion, finely mined
½ teaspoon celery salt
1 tablespoon prepared horseradish
dash or 2 Worcestershire sauce
kosher salt and fresh ground pepper
Pinch red pepper flakes, optional
1 12 oz bottle Sweet Georgia Brown beer
½ cup cider vinegar
3 lbs Georgia white shrimp, peeled and de-veined (tail left on)
½ cup Old Bay seasoning
instructions:
Combine chili sauce, ketchup, lemon juice, vodka, celery, onion, celery salt, horseradish, and Worcestershire sauce. Stir and mix well. Adjust flavors with additional horseradish, lemon and kosher salt and fresh ground pepper. Cover and chill.
Place steamer basket in the bottom of heavy pan, pour in beer to come below the basket and the vinegar. Place over high heat, cover and bring to a boil. Season the shrimp liberally with Old Bay and spread evenly over the basket. Bring to a boil, then reduce to a simmer. Poach shrimp just until pink and curled, about 4 to 6 minutes. Carefully remove the steaming basket and pour onto serving tray and serve with cocktail sauce and plenty of hand towels!
Enjoy with steamed red potatoes and corn on the cob.
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