Recipe

Dinosaur Bar-b-que Drunken Spicy Shameless Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 9 months ago These delectable shrimp boiled in beer and rolled in lots of spice and garlic are the most popular appetizer of Dinosaur BBQ. Their "a-peel" has always been in the roll-up-your-sleeves sloppy nature of eating 'em. There's nothin' polite about 'em, and that's the way we like it. ... More Prep:10m Cook:3m Servings:6	Mystic_rive
	dinosaur barbque by john stage nancy radke

Does this look good? Yeah! / Nope

Fans

jenniferby

possumquee

cheryilyn

rml

Ingredients

The Shrimp

-----------------

2 bottles or cans (12 ounces each) domestic beer

1/2 cup cider vinegar

2 cups water

2 tablespoons Old Bay seasoning

2 pounds large shrimp in the shell

2 tablespoons minced garlic

2 tablespoons Creole Seasoning

---------------------------

The Cocktail Sauce

---------------------------

2 cups Mutha Sauce ******

1 cup prepared horseradish

2 tablespoons Worcestershire sauce

Juice of 1/4 lime

Juice of 1/4 lemon

2 teaspoons Tabasco sauce

***** Check the Mutha Sauce Recipe

Just like the name says, this is the basis-the true mother of all the sauces we have in this book.( dinosaur barbque by john stage nancy radke)It is a balanced blend of sweet, savory, spicy, and smoky flavors that acts as our leapin' off point for creating a world of barbecue sensations. It can even stand alone as a traditional slatherin' sauce for ribs and chicken.

Makes 6-7 cups

1/4 cup vegetable oil

1 cup minced onion

1/2 cup minced green pepper

1 jalapeno pepper, seeded and minced

Pinch each of kosher salt and black pepper

2 tablespoons minced garlic

1 can (28 ounces) tomato sauce

2 cups ketchup (preferably Heinz)

1 cup water

3/4 cup Worcestershire sauce

1/2 cup cider vinegar

1/4 cup lemon juice

1/4 cup molasses

1/4 cup cayenne pepper sauce

1/4 cup spicy brown mustard

3/4 cup dark brown sugar, packed

1 tablespoon chili powder

2 teaspoons coarsely ground black pepper

1/2 teaspoon ground allspice

1 tablespoon Liquid Smoke (optional)

Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green peppers, and jalapenos and give them a stir. Season with a pinch of sa1t and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the Liquid Smoke.

Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke and let the sauce cool.

Pour it into a container, cover, and store in the fridge til ready to use.

Variation: Hot BBQ Sauce

Add 2 or 3 seeded and minced habanero peppers (about 1 1/2 teaspoons to 1 tablespoon) along with the onions, peppers, and jalapenos. Also add 1/2 teaspoon cayenne pepper along with the other ingredients for extra punch.

DANGER

Working with habanero can cause plenty of personal pain and suffering if you're not careful. Never touch the cut flesh or seeds with your bare hands. While it won't sting your hands (unless you've got a cut), the volatile oils from the peppers get into your pores and can be transferred to your eyes or other moist, sensitive areas on your body long after you're done cookin'. Even washing your hands doesn't help. So wear latex gloves while working with habaneras and be sure to protect yourself.

Directions

Pour the beer, vinegar, and water into a high-sided pan. Add the Old Bay Seasoning, cover, and blast the heat up high. When it boils rapidly, add the shrimp.

Cover again and cook for 2 minutes, or til the shrimp turn pink and the flesh is just opaque.

Drain the shrimp in a colander and cover with a layer of ice to chill them down just enough to stop the cooking.

Throw the shrimp into a bowl and toss with the garlic and Creole Seasoning, (They can be eaten warm or chilled.)

Whip all of the ingredients for the cocktail sauce together in a bowl, and serve with that mess

Recent Gawkers