SHRIMP, SLOPPY SHRIMP CRAZY SISTA

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Really delicious and so different. Wonderfull with Asiago or French bread with garlic and butter on it. Sop up the broth with the breat.

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Ingredients

  • Sloppy Seasoning Mix
  • 2 teaspoons salt
  • 1 teaspoon blak pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon rushed red pepper flakes
  • 1 teaspoon onion powder
  • 2 teaspoons paprika
  • Shrimp
  • 1 stick, plus 2 tablespoons unsalted butter, divided
  • 1/2 cup olive oil
  • 2 tablespoons finely hopped fresh garlic
  • 2 tablespoons finely chopped fresh rosemary (I only used one T. )
  • 1/2 cup dark beer, room temperature
  • 1/2 cup Shrimp stock (Can use bottled clam juice)
  • 2 pounds large headless shrimp in the shells
  • 1 tablespoon 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 French bread or Asiago bread

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 heavyskillet large enough to fit shrimp without overcrowding.

3. When butter and oil begin to sizzle, add garlic and rosemary. Stir once.

4. Add seasoning mix and stir once.

5. Add beer and shrimp stock, shaking skillet to marry the oils and liquid. Bring to a boil over meedium-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, lelmon juice, lemon zest, and parsley. Stir well and cook for 1 minutes. Do not overcook shrimp!

9. Quickly remove shrimp with a slotted spoon to 4 soup bowls. Ladle
liquid over shrimp and serve immediately wtih crusty French bread or Asiago bread and a roll of paper towels.

Tip: Do not overcook shrimp. If you see that the shells are turning opaque, they have cooked too long and will be difficult to peel.

Use a little olive oil with the butter to allow it to get to a higher temp. without burning. Shaking the pan allows the juices to emulsify instead of separating. In a pinch without a back up of shrimp stock, use bottled clam juice or more beer.

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