Categories: Beer, Main Dish, Shrimp

Ingredients

• 6 quarts water
• 3 cups beer
• 4 tablespoons whole black peppercorns
• 4 tablespoons dried parsley
• 1/4 cup yellow mustard seeds
• 2 tablespoons celery seeds
• 15 bay leaves
• 1/4 cup cayenne
• 5 tablespoons coriander seeds
• 3 tablespoons dill seeds
• 2 tablespoons whole cloves
• 1 tablespoon ground allspice
• 1 tablespoon crushed red pepper flakes
• 5 tablespoons Worcestershire sauce
• 5 teaspoons Tabasco sauce
• 2/3 cup seasoning salt
• 1/3 cup salt
• 6 large garlic cloves, smashed
• 3 lemons, quartered
• 2 large jalapeno peppers, quartered
• 2 large onions, quartered
• 18 new potatoes (or 6 medium potatoes, cut into thirds)
• 6 ears fresh corn, shucked and broken in half
• 3 lbs large shrimp, in shell
• Dipping sauce:
• 3 tablespoons ketchup
• 1 tablespoon mayonnaise
• 2 teaspoons prepared horseradish
• 2 teaspoons chili sauce (Heinz)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Tabasco sauce
• 1 teaspoon brown mustard
• 1 teaspoon lemon juice

Directions

1. To make dipping sauce: mix all ingredients together in a bowl; chill until ready to use.

2. To boil the shrimp: Bring water and beer to a boil in a very large, heavy pot.

3. While the mixture is heating, add in the next 19 ingredients.

4. Boil rapidly for 15 minutes.

5. Add in the potatoes; boil for 5 minutes.

6. Add in the corn; boil for 10 minutes.

7. Add in the shrimp and immediately turn off the heat.

8. Let pot stand, covered, for about 3-5 minutes or until the shrimp are just cooked.

9. Pour the contents of the pot into a huge colander (or two colanders).

10. Let the liquid drain away; remove lemons and reserve.

11. Pour the contents of the colander out onto serving platters.

12. Squeeze reserved lemons over all (if desired).

13. Serve hot with dipping sauce.

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