- 8
Ingredients
- 2 dozen shrimp, unpeeled
- 2 sticks plus 5 Tablespoons butter
- 1 t Lea and Perrins
- lots of minced garlic (at least 6 cloves)
- 1/2 cup shrimp stock*
- 1/4 cup beer, room temperature
- 1/2 cup minced celery
- 1/2 cup minced onion
- 1 teaspoon finely chopped fresh rosemary
- 1/4 teaspoon liquid crab boil (Zatarains)
- chopped green onions to garnish
- Seasoning Mix
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
Preparation
Step 1
Rinse shrimp in cold water and drain well. Set aside.
In a small bowl combine the seasoning mix ingredients. Combine 1 stick of butter, garlic, Lea and Perrins, minced celery, onion, rosemary, liquid shrimp boil, and seasoning mix in a large skillet over high heat. When butter is melted, add fresh shrimp. Cook for 2 minutes, shaking the pan. Add remaining butter, stock, and beer. Continue to cook, shaking the pan, for about 3 minutes. Ser4ve immediately.
* Shrimp stock: place shrimp shells in a pot; cover with water. Simmer shells for 20 minutes. Drain and reserve “shrimp broth.”
Note: all ingredients, except the shrimp, can be added to the skillet. Cook the ingredients and add the shrimp just before you are ready to serve.
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