Spicy Beer-Steamed Shrimp with Kicked Up Cocktail Sauce

• 1 (12-ounce) bottled or canned beer
• 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

1. In the base pot of a steamer, combine the beer, crab boil, and garlic and bring to a simmer.
2. Put the steamer basket in place.
3. In a bowl, toss the shrimp with the Essence.
4. 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.
5. Remove the basket with the shrimp and let sit until cool enough to handle.
6. Turn out into a large serving bowl or onto a thick layer of newspapers spread on a table.
7. Serve with the cocktail sauce for dipping.
8. 2 1/2 tablespoons paprika
9. 2 tablespoons salt
10. 2 tablespoons garlic powder
11. 1 tablespoon black pepper
12. 1 tablespoon onion powder
13. 1 tablespoon cayenne pepper
14. 1 tablespoon dried leaf oregano
15. 1 tablespoon dried thyme
16. Combine all ingredients thoroughly and store in an airtight jar or container.
17. Yield: about 2/3 cup
18. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
19. Published by William and Morrow, 1993.
20. 1 cup ketchup
21. 1 tablespoon Worcestershire sauce
22. 1 tablespoon fresh lemon juice
23. 2 tablespoons drained, prepared horseradish
24. 1/2 teaspoon hot sauce
25. Pinch salt
26. Pinch freshly ground black pepper
27. Mix all ingredients together and whisk well to combine.
28. Yield: 1 1/2 cups

crab boil, garlic, shrimp, cocktail sauce

Taken from www.foodnetwork.com/recipes/emeril-lagasse/spicy-beer-steamed-shrimp-with-kicked-up-cocktail-sauce-recipe.html (may not work)