Hals Cajun Shrimp

By tammy1365

Ingredients

• 2 dz large shrimp with heads and shells (about 2 lb.-1 lb to cook)
• 1 tsp red pepper (cayenne)
• 1 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp crushed red pepper
• 1/2 tsp dry thyme leaves
• 1/2 tsp dry rosemary leaves, crushed
• 1/2 tsp dry oregano leaves
• 1 stick plus 5 T unsalted butter
• 1-1/2 t chopped garlic
• 1 t Worcestershire sauce
• 1/2 c. shrimp stock (see below)
• 1/4 c beer at room temperature
• Shrimp Stock (1/2 c)
• 1 quart cool water
• 1 lb rinsed shrimp heads and/or possibly shells

Details

Servings 4
Adapted from google.com

Preparation

Step 1

Rinse shrimp in cool water and drain well. Healthy pinch off and throw away head, but leave as much of the fat in the head attached to the body

(I said it would taste good; not which it would be good for you!).

In a small bowl combine the seasoning mix ingredients. Combine 1 stick of the butter, the garlic, Worcestershire, and seasoning fold in a large skillet over high heat. When the butter is melted, add in the shrimp. Cook for 2 min, shaking the pan (versus stirring) in a back-and-forth motion. Add in the remaining 5 tbsp butter and the stock; cook and shake pan for 2 min. Add in the beer and cook and shake the pan 1 minute longer. Remove from heat.

Serve immediately in bowls with lots of French bread (use the bread to soak up the sauce!).Shrimp Stock Place water and shrimp parts in a stock pot or possibly large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hrs, preferably 8, replenishing the water as needed to keep about 1 qt of liquid in the pan. The pot may be uncovered or possibly set a lid on it askew. Strain, cold, and chill till ready to use.

If in a hurry, simmer 20 to 30 min.