Drunken Spicy Shrimp


Drunken Shrimp

Thanks to restauranteur John Stage of Dinosaur Bar-B-Que that I can feature his recipe for Big Game parties. (Serves 6 to 8)


  • 2lb large shelled shrimp
  • 2 bottles (12oz) beer
  • 1/2 cup cider vinegar
  • 2 cups water
  • 2 Tbsp Old Bay Seasoning
  • 2 Tbsp Creole seasoning
  • 2 Tbsp minced garlic


  • Pour beer, vinegar & water into a high-sided pan.  Add the Old Bay, cover and cook on high heat.
  • When it boils rapidly, add shrimp.  Cover & cook foe 2 minutes, or until the shrimp turn pink & the flesh is opaque.
  • Drain shrimp in a colander & cover with a layer of ice to chill them just enough to stop cooking.
  • Throw shrimp into a bowl & toss with garlic and Creole seasoning.


Brazen Cocktail Sauce:

  • 2 cups barbecue sauce
  • 1 cup horseradish
  • 2 Tbsp Worcestershire sauce
  • 2 tsp Tabasco sauce
  • Juice of 1/4 lime
  • Juice of 1/4 lemon

Mix all sauce ingredients in a small bowl until blended, serve with shrimp.

10 thoughts on “Drunken Spicy Shrimp

  1. Wow!I just tried this recipe, minus the heat and with tartar sauce,all I can say is wow! I really enjoy eating shrimps alot,so I’m always game to eat different flavorful kinds.


    1. FoodSoGood I’m glad you enjoyed the recipe. I also make my own tartar sauce. I’m going to post it soon. It’s simple. Perhaps you can tell me if you make yours differently. Look out for it soon.


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