Dinosaur Bar B Que Drunken Spicy Shrimp With Brazen Cocktail Sau Recipes

DINOSAUR BAR-B-QUE DRUNKEN SPICY SHRIMP WITH BRAZEN COCKTAIL SAU

Steps:

• Pour the beer, vinegar, and water into a high-sided pan. Add the Old Bay Seasoning, cover, and blast the heat up high. When it boils rapidly, add the shrimp.
• Cover again and cook for 2 minutes, or til the shrimp turn pink and the flesh is just opaque.
• Drain the shrimp in a colander and cover with a layer of ice to chill them down just enough to stop the cooking.
• Throw the shrimp into a bowl and toss with the garlic and Creole Seasoning, (They can be eaten warm or chilled.).
• Whip all of the ingredients for the cocktail sauce together in a bowl, and serve with that mess of shrimp.

DRUNKEN SHAMELESS SPICY SHRIMP (DINOSAUR BBQ)

Steps:

• Pour beer, vinegar, and water, and Old Bay in a pot over medium to high heat and cover.
• When water reaches a rapid boil, add shrimp, cover again, and cook 2 minutes or until shrimp turn pink and just opaque.
• Drain in colander and cover with a layer of ice to chill and stop cooking.
• Cover with garlic and seasoning. Chill thoroughly in refrigerator until serving.
• Serve with Dinosaur BBQ Cocktail Sauce.

SHRIMP COCKTAIL BAR

Steps:

• You can decide to go either the classic route or the oven-roasted route or do both. Either are delicious options!
• For the classic shrimp cocktail: Fill a large pot with 10 cups cold water. Add the carrots, celery, onion, garlic, lemon, parsley, thyme, bay leaves and salt. Bring to a boil and cook uncovered for 25 minutes. Add the shrimp, turn off the heat, and cook, stirring often, until they turn pink, about 3 minutes for jumbo shrimp. Use a slotted spoon to transfer the shrimp to an ice bath to cool completely. Serve over ice with your choice of sauce (recipes follow).
• For the roasted shrimp: Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. Place the shrimp on the baking sheet and drizzle with olive oil. Season with salt, pepper, garlic, thyme, crushed red pepper flakes, and lemon juice. Toss to evenly coat and then arrange in a single layer. Roast until pink and firm, about 8 to 10 minutes. Remove from the oven and allow to cool slightly before serving.
• For the classic cocktail sauce: In a small bowl, combine the ketchup, chili sauce, lemon zest and juice, horseradish, Worcestershire sauce and hot sauce. Give it a taste and adjust seasoning accordingly, adding more of any of the ingredients to reach your preferred taste level. Chill until ready to serve. The sauce can be made a few days in advance and kept in the fridge until ready to eat.
• For the remoulade sauce: In a small bowl, combine the mayo, hot sauce, parsley, capers, Cajun seasoning, green onion, pepper, lemon zest and juice. Give it a taste and adjust seasoning accordingly, adding more of any of the ingredients to reach your preferred taste level. Chill until ready to serve. The sauce can be made a few days in advance and kept in the fridge until ready to eat.
• For the avocado crema: In a food processor, combine the sour cream, cilantro, peeled and pitted avocado, lime zest, lime juice, salt, milk, garlic and onion powder. Pulse until smooth. Transfer to a bowl and chill until ready to serve. The sauce can be made a few days in advance and kept in the fridge until ready to eat.

DINOSAUR BBQ COCKTAIL SAUCE

Steps:

• Mix all ingredients together and chill.