Coors Light Spicy Steamed Shrimp With Kicked Up Cocktail Sauce

Total Time: 30 min
Prep: 20 min
Cook: 10 min
Yield: 4 servings
Level: Intermediate

Ingredients:
1 (12-ounce) bottled or canned Coors Light
2 tablespoons crab boil
3 cloves garlic, peeled and crushed
2 pounds shrimp, heads removed with shells on
1 tablespoon Essence, recipe follows
Kicked Up Cocktail Sauce, recipe follows

Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Kicked Up Cocktail Sauce:
1 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 tablespoons drained, prepared horseradish
1/2 teaspoon hot sauce
Pinch salt
Pinch freshly ground black pepper

Mix all ingredients together and whisk well to combine.

Yield: 1 1/2 cups

Directions:

In the base pot of a steamer, combine the beer, crab boil, and garlic and bring to a simmer. Put the steamer basket in place.

In a bowl, toss the shrimp with the Essence.

Place the shrimp in the steamer basket, close the lid and steam until the shrimp are firm and cooked through, 5 to 6 minutes, stirring the shrimp once to ensure even cooking.

Remove the basket with the shrimp and let sit until cool enough to handle.

Turn out into a large serving bowl or onto a thick layer of newspapers spread on a table.

Serve with the cocktail sauce for dipping.