Kat's Orleans Beer Shrimp
2 doz large shrimp - (abt 1 lb)
1/4 lb unsalted butter plus
5 tbs unsalted butter
1 1/2 tsp minced garlic
1 tsp Worcestershire sauce
1/4 cup beer at room temperature
FOR SEASONING MIX
1 tsp ground red pepper (preferably cayenne)
1 tsp freshly-ground black pepper
1/2 tsp salt
1/2 tsp crushed red pepper
1/2 tsp dried thyme leaves
1/2 tsp dried rosemary leaves crushed
1/8 tsp dried oregano leaves
Method :
Rinse the shrimp in cold water and drain well. Peel and devein shrimp. Set
aside.
In a small bowl, combine seasoning mix ingredients. Combine 1 stick butter,
garlic, Worcestershire sauce and seasoning mix in a large skillet over high
heat. When the butter is melted, add the shrimp. Cook for 2 minutes, shaking the
pan (don't stir) in a back-and-forth motion. Add remaining 5 tablespoons butter,
cook and shake pan for 2 minutes. Add beer and cook and shake the pan 1 minute
longer. Remove from heat.
Serve immediately in bowls with lots of French bread on the side or on a platter
with cooked rice mounded in the middle and the shrimp and sauce surrounding it.
This recipe yields 3 or 4 servings as an appetizer or 2 entree servings.
Beauty can't amuse you, but brainwork -- reading, writing,
thinking--can.
- Helen Gurley Brown