Cajun Drunken Shrimp
PREP TIME: 30 Minutes

Though I first discovered this technique in Japan where Sake was used to steam the shrimp, I couldn't help but think that this should be a good Cajun appetizer. When substituting beer for the Sake, the dish took on an interesting flavor and, in my opinion, was better than the Oriental version.


  • 36 (10-count), head on shrimp
  • 3 bottles Abita Beer
  • 1 quart water
  • 2 carrots, sliced
  • 1 red bell pepper, sliced
  • 6 (3-inch) ears of corn, sliced
  • 6 new potatoes, halved
  • 1 lemon, sliced
  • 1 tbsp diced 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
  • dash of hot sauce

In a large roasting pan, place all vegetables. Pour beer in slowly as it will tend to foam and may run over the top of the pan. Add all remaining ingredients, except shrimp. Place roaster on top of stove, cover and bring mixture to a rolling boil. Reduce heat to simmer and allow vegetables to steam fifteen to twenty minutes. Add shrimp and cook for five minutes. Remove from heat and steep in beer marinade an additional ten minutes. Do not remove cover. If potatoes and corn are not quite done, remove shrimp and boil vegetables in the beer mixture until tender.

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