CAJUN DRUNKEN SHRIMP

Prep Time: 30 Minutes
Yields: 6 Servings

Comment:
When I first discovered this technique in Japan where saké was used to steam shrimp, I couldn't help but think that this would be a good Cajun appetizer. When substituting bee for saké the dish takes on an interesting flavor, and in my opinion is better than the oriental version.

Ingredients:
36 (10-count) head-on shrimp
3 bottles Abita® beer or cups saké
1 quart water
1 lemon, sliced
2 carrots, sliced
1 red bell pepper, sliced
6 new potatoes, halved
1 tbsp minced garlic
1 onion, quartered
2 bay leaves
1 tbsp green peppercorns
1 tbsp red peppercorns
1 tbsp white peppercorns
salt and cracked black pepper to taste
Louisiana hot sauce to taste
6 (3-inch) ears corn, sliced

Method:
In a large roasting pan, combine water, lemon and all vegetables except corn. Pour beer or saké in slowly to avoid undesirable foam and overflow. Add all remaining ingredients except shrimp and corn. Place pan on stove, cover and bring mixture to a rolling boil. Reduce heat to simmer and steam vegetables 15–20 minutes or until potatoes are fork tender. Stir in corn and cook 5 minutes. Add shrimp, stir and cook 3 minutes or until pink and curled. Do not overcook. Remove from heat and steep in beer marinade an additional 5–7 minutes. Do not remove cover.