Drunken Shrimp

By nanarose

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

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

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