DRUNKEN SHRIMP

Drunken Shrimp image

Provided by Patrick and Gina Neely : Food Network

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 32

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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

Steps:

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.
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
Mix all ingredients in a small bowl. Cover and refrigerate until use.
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.
Yield: 3 1/2 cups

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