Drunken Shrimp

Name: Drunken Shrimp
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

32 ingredients

14 steps

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

Directions

1

Add all ingredients, except shrimp and garnishes to a large saucepan on high heat.
2

Bring to a boil for 10 minutes.
3

Reduce the heat to low.
4

Add the shrimp and cook until bright pink, about 5 minutes.
5

Drain the shrimp from the cooking liquid and place in a serving dish.
6

Chill or eat while warm, sprinkled with the dry rub before serving alongside Cocktail Sauce.
7

Add all ingredients to a bowl and stir until combined.
8

Keep in an airtight container for up to 6 months.
9

Mix all ingredients in a small bowl.
10

Cover and refrigerate until use.
11

In a large saucepan, combine all ingredients.
12

Bring mixture to a boil, reduce heat to a simmer.
13

Cook uncovered, stirring frequently, for 1 hour 15 minutes.
14

Yield: 3 1/2 cups