Shrimp, (SLOPPY SHRIMP) CRAZY SISTA P. 108

By Floridaberry

Really delicious!! Serve with Asiago bread or French bread

Ingredients

• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon onion powder
• 2 teaspoons paprika
• 1 stick, plus 2 tablespoons unsalted butter, divided
• 1/2 cup olive oil
• 2 tablespoons finely chopped fresh garlic
• 2 tablespoons finely chopped fresh rosemary ( I used one tablespoon)
• 1/2 cup of dark beer, room temperature
• 1/2 cup Shrimp Stock (or Clam juice)
• 2 pounds large headless shrimp in the shells
• 1 tablespoons Lulu's Perfect Pepper HOt sauce ( I used Frank's)
• 1 tablespoon Worcestershire Sauce
• Juice of 1 lemon
• Zest of 1 lemon
• 2 tablespoons minced fresh parsley
• 1 loaf Frech bread or 4 hot buns, or Asiago bread with garlic and butter toasted on grill.

Preparation

Step 1

1. In a small bowl, combine all seasoning mix ingredients. Set aside.
2. Melt 1 stick of butter with olive oil over medium-high heat in a heavy skillet large enough to fit shrimp with out overcrowding.
3. When butter and oil begin to sizzle, add garlic and rosemary. Stir once.
4. Add seasoning mix asnd stir once.
5. Add beer and shrimp stock, shaking skillet to marry the oil and liquid. Bring to a boil over medium-high heat, stirring or shaking the skillet constantly.
6. Add shrimp. Stir to coat and saute or shake pan, turning shrimp, for 2 to 3 minutes or until they begin to turn pink.
7. Add remaining 2 tablespoons butter, hot sauce, Worcestershire sauce, lemon juice, lemon zest, and parsley. Stir well and cook for 1 minutes. Do not overcook shrimp!
8. Quickly remove shrimp wih a slotted spoon to 4 soup bowls. Ladle liquid over shrimp and serve immediately with crusty bread and a roll of paper towels.

Can't mention too much about over cooking the shrimp. If you see that the shells are turning opaque, they have cooked too long and will be difficult to peel.