Drunken Spicy Steam Whistle Shrimp

By James Kirkland

James is an aspiring young chef who is currently attending Liaison College, Barrie, Ontario. He is enrolled in the Cook Basic Program and has several years experience as a short order and breakfast cook and is now advancing his skills in Culinary College.

Directions

Prep time: 30 mins to 1 hr

Pour the Steam Whistle Pilsner, vinegar, and water into a tall gallon stockpot. Add the Old Bay seasoning, cover and heat to a boil. When the blend is boiling rapidly, add the shrimp and cook for 1 - 2 mins, or until the shrimp turns pink. The flesh will continue to cook in the shell, so don't overcook. Drain the shrimp in a colander.

Before serving, blend the minced garlic and Creole seasoning, and butter and toss the shrimp in this spicy blend.

Ingredients

2 bottles of Steam Whistle Pilsner
1/2 cup (125 ml) cider vinegar
2 cups (500 ml) water
2 tbsp (30 ml) Old Bay seasoning (see included recipe)
2 lb large shrimps in shell (approx. 16-20)
2 tbsp (30 ml) garlic, peeled and minced
2 tbsp (30 ml) Creole seasoning (see included recipe)
1 tbsp (15 ml) butter

Old Bay seasoning:

1 tbsp (15ml) ground bay leaves

2.5 tsp (12.5 ml) celery salt

1.5 tsp (7.5 ml) dry mustard

1 tsp (5 ml) ground black pepper

0.5 tsp (2.5 ml) ground white pepper

0.5 tsp (2.5 ml) ground nutmeg

0.5 tsp (2.5 ml) ground cloves

0.25 tsp (1.25 ml) ground allspice

0.5 (2.5 ml) ground ginger

1 tsp (5 ml) paprika

0.25 tsp (1.25 ml) crushed red pepper flakes

0.25 tsp (1.25 ml) ground mace

0.25 tsp (1.25 ml) ground cardamom

Creole seasoning blend:

0.5 cup (125 ml) paprika

0.5 cup (125 ml) granulated garlic

0.25 cup (60 ml) granulated onion

3 tbsp (75 ml) ground black pepper and salt

2 tsp (10 ml) white pepper

2 tsp (10 ml) cayenne pepper

0.25 cup (60 ml) dried oregano

0.25 cup (60 ml) dried thyme

2 tsp (10 ml) ground cumin

2 tbsp (30 ml) sugar