| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
t |
Cayenne pepper |
| 2 |
t |
Ground black pepper |
| 1 |
t |
Salt |
| 1 |
t |
Thyme leaves |
| 1/2 |
t |
Paprika |
| 1 |
t |
Rosemary leaves |
| 1/2 |
t |
Onion powder |
| 1/4 |
t |
Basil |
| 1 |
t |
Crushed red pepper |
| 1 1/2 |
T |
Chopped garlic |
| 1 |
T |
Clarified butter |
| 1 1/2 |
T |
Chopped garlic |
| 1 |
lb |
Shrimp, peeled with tail |
|
|
left on |
| 2 |
T |
Fresh lemon juice |
| 1 1/2 |
T |
Worcestershire sauce |
| 2 |
T |
level seasoning mix |
| 3 |
oz |
Domestic beer, up to 4 |
| 3 |
T |
Butter |
INSTRUCTIONS
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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