CAJUN DRUNKEN SHRIMP

Prep Time: 30 Minutes
Yields: 6 Servings

Comment:
This technique originated in Japan where saké was used to steam shrimp. Here, beer has been substituted to create a great Cajun appetizer. Abita is a local beer brewed just north of New Orleans in Abita Springs, LA. Any beer can be used to create drunken shrimp.

Ingredients:
36 (10-count) head-on shrimp
3 bottles Abita® beer
1 quart water
1 lemon, sliced
2 carrots, sliced
1 red bell pepper, sliced
6 new potatoes, halved
1 tbsp minced garlic
1 onion, quartered
2 bay leaves
1 tbsp green peppercorns
1 tbsp red peppercorns
1 tbsp white peppercorns
salt and cracked black pepper to taste
Louisiana hot sauce to taste
6 (3-inch) ears corn, sliced

Method:
In a large roasting pan, combine water, lemon and all vegetables except corn. Pour beer in slowly to avoid undesirable foam and overflow. Add all remaining ingredients except shrimp and corn. Place pan on stove, cover and bring mixture to a rolling boil. Reduce heat to simmer, and steam vegetables 15–20 minutes or until potatoes are fork tender. Stir in corn and cook 5 minutes. Add shrimp, stir and cook 3 minutes or until pink and curled. Do not overcook. Remove from heat and steep in beer marinade an additional 5–7 minutes. Do not remove cover.