C’mon, you know you want to say the rest of it, so, all together now:
Still, this combination of shrimp, cooked in a nicely seasoned bit o’ Guinness, then tossed in a citrus and vodka marinade for a few hours makes for one fine munchie.
Guinness Shrimp Boil:
•1 pint Guinness (or plain beer, if you prefer)
•1 cup water
•1 tsp Sichuan peppercorns
•1 tsp sea salt
•1 lemon, juiced and quartered
•1 tbsp Cajun seasoning
•1-1/2 lb raw shrimp
•1-1/2 cup orange juice
•1/2 cup fresh lemon juice
•3/4 cup ketchup (my ‘sup! is nice here)
•1/3 cup vodka
•1/2 pint sherry peppers sauce*
•1/4 cup olive oil
•1-1/2 lb cooked peeled large shrimp
•1 small red onion, thinly sliced
*No sherry peppers sauce (or don’t want to make any)? No problem! You can substitute sweet Thai chili sauce, plum sauce, or even pepper relish and still get some fine results.
First, the shrimp boil: Bring the Guinness, water, peppercorns, sea salt, Cajun seasoning, and lemon quarters (save the juice for the marinade) to a boil in a large pot, then cover and boil for ten minutes.
Remove the from the heat, then stir in the shrimp, recover the pot and let rest off to the side for three to five minutes. My shrimp was done to a perfect rosy pink in about three minutes.
Remove the shrimp with a slotted spoon, allow to cool off, then chill.
You can simmer some of this Guinness mixture with a stick of butter to serve alongside the shrimp, but I like the citrus and vodka marinade a lot more.
Stir the marinade ingredients together, then add with the cooled shrimp to a boil, cover, and stash in the fridge for three to five hours. Do not try to marinate the shrimp longer, it’ll turn out tough.
About an hour before serving, remove the shrimp from the marinade and keep cold in another bowl.
Bring the marinade to a boil in a small pot over high heat and reduce, stirring often, until thickened. Transfer to a serving bowl and allow to cool, then serve as a dipping sauce with the shrimp.
Trust me, you won’t be needing no stinkin’ cocktail sauce.