| 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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