Hot, drunk shrimp


Spicy. Beer. Shrimp. What’s not to love?

Prep time: 5 minutes (de-shelling shrimp)

Cooking time: 60 minutes

Note: You can add/remove peppers listed here, depending on if you want it hotter, or milder. This is pretty hot, about an 8 on my scale, I added a lot of different kinds of heat. Adjust to your personal taste. If you don’t like things too spicy, I’d look for a different dish…


  • 1/2 pound de-shelled shrimp (reserve shrimp shells!)
  • 1/4 ounce Zatarain’s crab boil
  • 12-16 ounces of a beer you like (can, bottle, or pint!)
  • 2 Tablespoons tomato paste
  • 1 Adobo in Chipotle pepper, chopped
  • 1 Serrano chopped
  • 1 Tablespoons red pepper flakes (or sichuan pepper flakes, if you have them)
  • 4 cloves of garlic (I like garlic, you can use less)
  • 1 Tablespoons garlic/chili paste


  • Put beer, shrimp shells, and Zatarain’s in a pot. Simmer for 15 minutes to create shrimp flavored base
  • Strain base, and add all other ingredients (except shrimp) in a shallow pan
  • Bring everything to a boil, immediately reduce to a simmer for 15 minutes, until sauce thickens a little
  • Add shelled shrimp, cook for 5-8 minutes (turning once mid-cook), until shrimp are bright pink and cooked
  • Serve with some sauce poured over the top. Can even pour this over rice, if you want.

via Kencooking