Drunken Shrimp with Roasted Jalapeno Cocktail Sauce- fresh shrimp are simmered in beer and then served with a fiery cocktail sauce. This peel-and-eat shrimp is so easy for an appetizer or a dinner.
How to Make Drunken Shrimp:
Combine 2 bottles of beer, some salt, and a generous amount of crushed red pepper flakes in a large pot. Bring to a simmer and add your shrimp. You can easily double this recipe. You’ll need just enough beer to cover the shrimp.
For the beer I usually use Dos Equis. You can use any type of beer, I would just stay away from really hoppy beers. As long as you like the flavor of the beer, you most likely will like the flavor of shrimp cooked in it.
I recommend making the cocktail sauce ahead of time. First you’ll roast a jalapeno by cutting it in half, scooping out the seeds and placing it skin side up under the broiler for about 8 minutes to get the skin charred. Then place it in a ziptop bag for 15 minutes. Peel the skin off and finley chop the jalapeno. If you have a gas stove, you can roast the whole jalapeno by holding it over the flame with tongs until it is charred on all sides.
Next you’ll mix all the cocktail sauce ingredients together and refrigerate until needed. You may want to increase or decrease the amount of horseradish based on personal preference.
Tips for Making:
- Be careful not to overcook the shrimp. They really only need to cook for a few minutes. Cook them too long and they will get rubbery and tough.
- You can use frozen shrimp but thaw them first. The best way to thaw them is in the refrigerator overnight.
- Be sure to serve with beer. Beer and shrimp are natural partners.
More Shrimp Recipes To Try:
Drunken Shrimp with Roasted Jalapeno Cocktail Sauce
- 1/2 cup Chili sauce, I use Heinz
- 1/3 cup ketchup
- 3 tablespoons prepared horseradish
- 1 roasted jalapeno, finely diced
- 1 tablespoon grated sweet onion
- 1 teaspoon lemon juice
- 2 (12-ounce) beers
- 1 teaspoon salt
- 1 1/2 teaspoons crushed red pepper flakes
- 1 1/2 pounds fresh large shrimp
- Combine all ingredients for cocktail sauce in a bowl. Refrigerate until needed. Best made a day in advance
- Bring beer, salt, and crushed red pepper flakes to a boil in a large pot.
- Add shrimp and cook for 2 to 3 minutes. Remove from heat and transfer to a large bowl.
- Serve with cocktail sauce.
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