| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Cajun | Shellfish, Shrimps, Cajun | 12 | Servings |
INGREDIENTS
| 3 | lb | Shrimps, medium-size or |
| 2 | tb | Unsalted butter |
| 1 | lg | Garlic clove, fine chopped |
| 1 | cn | Beer (12 oz.) |
| 1/2 | ts | Salt |
| 1/2 | ts | Thyme leaves, crumbled |
| 1/4 | ts | Ground hot red, pepper (up to 1/2 ts) |
| 1/4 | ts | Tsp. black pepper (up to 1/2 ts) |
| 1/4 | ts | Oregano leaves, crumbled |
| 1/8 | ts | Crushed red pepper flakes (up to 1/4 ts) |
INSTRUCTIONS
1. Cut through shell of each shrimp along back to tail; remove vein, leaving shell on; or remove shells for easier handling when serving. 2. Melt butter in large saucepan over medium heat. Add garlic; cook 1 minute. Add beer, salt, thyme, ground red hot pepper, black pepper, oregano and red pepper flakes. Bring to boiling. Lower heat; cover and simmer 10 minutes. Add shrimp; cover and simmer 1 to 2 minutes or until shrimp are tender. Do not drain. Serve hot or chilled with broth. 3. Serve the peppery shrimp, simmered in beer, in a large bowl with the cooking liquid and plenty of bread for soaking up the broth. Garnish with lemon wedges. The shrimp are also delicious served chilled. Recipe can be halved or doubled. MAKE-AHEAD TIP: The shrimp can be prepared a day ahead and refrigerated, covered, and then served chilled. Source: Family Circle. From: CJHARTLIN Posted to MC-Recipe Digest V1 #561 by Nancy Berry <nlberry@prodigy.net> on Apr 10, 1997
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