SPICY GARLIC AND LEMON CRUSTED SHRIMP

By t1bishop

Tory McPhail, executive chef at New Orleans' famed Commander's Palace restaurant, shares one of his favorite seasonal recipes to help make your holiday get-together a hit with family and friends. The key to Tory's delicious Spicy Garlic and Lemon Crusted Shrimp is using only the freshest ingredients, such as certified Wild American shrimp. Tory's holiday tip: create a welcoming atmosphere with uncomplicated and unfussy dishes
that favor flavor over flash.

Ingredients

• 1 Ib large Wild American Shrimp, peeled, leaving tail and first segment of shell intact, and deveined
• 8 garlic cloves, minced
• 2 medium shallots, minced
• 2 tablespoons ground black pepper
• 1 tablespoon kosher salt
• Finely grated fresh zest and juice of 1 lemon
• 8 fresh thyme sprigs
• 2 tablespoons Worcestershire sauce
• 2 tablespoons hot sauce
• 3/4 cup (1/2 bottle) dark beer such as Abita Amber or Bass
• 4 tablespoons unsalted butter

Preparation

Step 1

Combine Wild American Shrimp, garlic, shallots, black pepper, salt, lemon zest and juice, thyme sprigs,
Worcestershire, hot sauce and beer in a large bowl. Cover and chill for at least 1 hour and up to 6 hours. Heat a
12-inch skillet over moderately high heat until hot, then add 2 tablespoons of the butter and the shrimp and marinade all at once, stirring constantly. Cook for 4 minutes or until
the shrimp is pink and the bits of garlic are golden brown. Remove shrimp from the pan and stir in the remaining
2 tablespoons butter. (The sauce should have a thick consistency.) Spoon the sauce over the shrimp. Serve over
pasta or rice or with warm crusty bread