| 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.
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