Cajun Drunken Shrimp

Cajun Drunken Shrimp

Prep Time: 45 Minutes

Yields: 6 Servings


This technique originated in Japan where saké was used to steam shrimp. Here, beer has been substituted to create a great Cajun appetizer. Abita® is a local beer brewed just north of New Orleans in Abita Springs, LA. Any beer can be used to create drunken shrimp.


36 (10-count) head-on shrimp

3 (12-ounce) bottles Abita® beer

1 quart water

1 lemon, sliced

2 carrots, sliced

1 red bell pepper, seeded and sliced

6 new potatoes, halved

1 tbsp minced garlic

1 onion, peeled and 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


In a large roasting pan, combine water, lemon and all vegetables except corn. Pour beer in slowly to avoid undesirable foam and overflow. Add remaining ingredients except shrimp and corn. Place pan on stove over medium-high heat, cover and bring mixture to a rolling boil. Reduce heat to simmer and steam vegetables 15–20 minutes or until potatoes are fork tender, stirring occasionally. 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 allow to steep in beer marinade an additional 5–7 minutes. Do not remove cover.