| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | 1 | Servings | ||
INGREDIENTS
| 1 | ts | Cayenne pepper |
| 2 | ts | Ground black pepper |
| 1 | ts | Salt |
| 1 | ts | Thyme leaves |
| 1/2 | ts | Paprika |
| 1 | ts | Rosemary leaves |
| 1/2 | ts | Onion powder |
| 1/4 | ts | Basil |
| 1 | ts | Crushed red pepper |
| 1 1/2 | tb | Chopped garlic |
| 1 | tb | Clarified butter |
| 1 1/2 | tb | Chopped garlic |
| 1 | lb | Shrimp, peeled with tail left on |
| 2 | tb | Fresh lemon juice |
| 1 1/2 | tb | Worcestershire sauce |
| 2 | tb | (level) seasoning mix |
| 3 | oz | Domestic beer (up to 4) |
| 3 | tb | Butter |
INSTRUCTIONS
SEASONING MIX SHRIMP First Street Grille, Jacksonville Beach Florida Make Seasoning: Mix all seasoning ingredients together. Reserve remainder for next time you make recipe. Make Shrimp: Heat clarified butter in saute pan. Add garlic and saute until golden. Add shrimp and toss. Immediately add lemon juice, worcestershire sauce and seasoning mix. Toss again, then add beer. Reduce heat and simmer for 30 seconds or until shrimp are pink and tender. Remove from heat and stir in butter until melted. Serve in bowls with French bread for dipping. Posted to CHILE-HEADS DIGEST V4 #002 by Indiana <gwarren@jax-inter.net> on Jul 04, 1997
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