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Emeril's Spicy Beer-Steamed Shrimp with Kicked Up Cocktail Sauce

Source of Recipe

Emeril Lagasse


List of Ingredients

1 (12-ounce) bottled or canned beer
2 tablespoons crab boil
3 cloves garlic, peeled and crushed
2 pounds shrimp, heads removed with shells on
1 tablespoon Essence
Kicked Up Cocktail Sauce, recipe follows


Recipe

In the base pot of a steamer, combine the beer, crab boil, and garlic and bring to a simmer. Put the steamer basket in place.
In a bowl, toss the shrimp with the Essence. Place the shrimp in the steamer basket, close the lid and steam until the shrimp are firm and cooked through, 5 to 6 minutes, stirring the shrimp once to ensure even cooking.

Remove the basket with the shrimp and let sit until cool enough to handle. Turn out into a large serving bowl or onto a thick layer of newspapers spread on a table. Serve with the cocktail sauce for dipping.

Kicked Up Cocktail Sauce:
1 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons drained, prepared horseradish
1/2 teaspoon hot sauce
Pinch salt
Pinch freshly ground black pepper

Mix all ingredients together and whisk well to combine