<http://schema.org/articleBody>
" First it was killer eggs, then killer sandwich meat, then Asian carp destroying boats, and now, mercenary shrimp. What to do with the shrimp that threatens your life? Cook it, of course. And who better to ask about how to cook a shrimp that threatens your life than Tory McPhail, the 2009 King of American Seafood and executive chef at Commander&amp;#039;s Palace in New Orleans? McPhail explains his technique and more below. ESQUIRE: Anglers in the UK just discovered killer shrimp in their waters. The Environment Agency there said these shrimp were vicious. As the King of American Seafood, does that scare you?  TORY MCPHAIL: I feel pretty safe here in Louisiana.  ESQ: Well, the question that&amp;#039;s on everyone else&amp;#039;s minds: How do you survive a shrimp attack?  TM: I&amp;#039;ll tell you, that can be pretty devastating; just imagine bumblebees that were an inch long. The horn on some shrimp, while not quite poisonous, can certainly mess you up. ESQ: Really?   TM: If anybody has spent any time on a shrimp boat, not only is it really, really difficult, back-breaking work, but if you get stung a bunch of times by that horn on the tip of the shrimp, you&amp;#039;re going to know it. And you&amp;#039;re going to be out of commission for days after. So it&amp;#039;s certainly a threat. We might have to get the State Department involved. ESQ: Sounds serious. Let&amp;#039;s say we want to cook that shrimp, you know, after we get the State Department involved. What would you suggest? TM: I think I&amp;#039;d start by peeling them alive. Just to try and get them back that way. And then probably cooking them while half the shrimp watched. Give them a psychological scare as well.  ESQ: What about the recipe?  TM: Probably the best recipe was one I did on a shrimp boat. We took a bunch of Creole and Caribbean seasoning \u2014 we took that and some leftover, warm beer that we couldn&amp;#039;t do anything with, and we had a bunch of oranges that were on the boat. We literally filled this pot with stale beer, loaded it up with these Creole and Caribbean spices and then took these oranges, squeezed them in there, and boiled everything together for about twenty minutes. Then we fished out the oranges and loaded it with these fresh shrimp that were literally alive and swimming about ten minutes earlier. If I&amp;#039;m ever facing a life-threatening shrimp attack, I think we&amp;#039;ll fire up that recipe and show the shrimp who&amp;#039;s boss. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/food/how-to/a8434/uk-killer-shrimp-recipe-091410/>