[God has] helped me understand that accountability is closely tied to visibility and that personal holiness will not come through anonymity but through deep and personal relationships with my brothers and sisters in the local church. And so I have sought to make myself more visible that I may accept correction and rebuke when necessary. At the same time I have renewed my commitment to the One who is always watching and who knows every word I write and every intention of my heart.

Tim Challies

CATEGORY	CUISINE	TAG	YIELD
Meats	French	Lloyd’s, Louisiana	1	servings

INGREDIENTS

2		Dozen head.on shrimps; unpeeled
110	g	Butter; plus 5 tbsp extra
		; (4oz)
1	ts	Worcester sauce
1 1/2	ts	Minced garlic
125	ml	Shrimp stock; (4 1/2fl oz)
60	ml	Beef; at room temperature
		; (2fl oz)
1	ts	Cayenne pepper
1	ts	Black pepper
1/2	ts	Salt
1/2	ts	Crushed red pepper
1/2	ts	Dried thyme leaves
1/2	ts	Dried rosemary
1/8	ts	Dried oregano leaves

INSTRUCTIONS

SEASONING MIX
Rinse the shrimp in cold water and drain well. Then pinch off and
discard the portion of the head from the eyes forward. Leave as much
as possible of the orange shrimp fat from the head attached to the
body. Set aside.
In a small bowl combine the seasoning mix ingredients. Combine 110g
(4oz) butter, the garlic, Worcester sauce and seasoning mix over a
high heat. When the butter is melted, add the shrimp. Cook for 2
minutes, shaking the pan in a back and forth motion. Add the
remaining 5 tbsp of butter and the stock; cook and shake the pan for
2 minutes. Add the beer and cook and shake the pan for 1 minute
longer. Remove from the heat.
Serve immediately in bowls with lots of French bread on the side.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Buy into the firm foundation – Jesus!”