Name: Mardi Gras Shrimp
Ingredients: 1 lb Shrimp - deveined*; 1/4 lb Unsalted butter; 2 Clves garlic-mnced and mashe; 1 ts Worchestershire sauce; 1/2 c Clam juice; 1/4 c Beer - at room temperature; 1 ts Tabasco sauce; 1 ts Freshly ground pepper; 1/2 ts Salt; 1/2 ts Crushed red pepper; 1/2 ts Dried thyme leaves; 1/2 ts Drd rosemary lves - crushed; 1/8 ts Dried oregano leaves

See here the evil of murmuring and complaining at our lot in the world. How apt are ye to quarrel with God, as if He were in the wrong when His dealings with you are not according to your own desires and wishes? You demand a reason, and call God to an account, Why am I thus? Why so much afflicted and distressed? Why so long afflicted? And why such an affliction rather than another? Why am I so poor and another so rich? Thus your hearts rise up against God. But you should remember that this is to defame the counsels of infinite wisdom, as if God had not ordered your affairs wisely enough in His eternal counsel.

Thomas Boston

CATEGORY	CUISINE	TAG	YIELD
	French	Shrimp	4	Servings

INGREDIENTS

1	lb	Shrimp – deveined*
1/4	lb	Unsalted butter
2		Clves garlic-mnced and mashe
1	ts	Worchestershire sauce
1/2	c	Clam juice
1/4	c	Beer – at room temperature
1	ts	Tabasco sauce
1	ts	Freshly ground pepper
1/2	ts	Salt
1/2	ts	Crushed red pepper
1/2	ts	Dried thyme leaves
1/2	ts	Drd rosemary lves – crushed
1/8	ts	Dried oregano leaves

INSTRUCTIONS

SEASONING MIX
*with or without shells Combine ingredients for seasoning mix in a
nonreactive bowl and mix well; rinse shrimp and pat dry; combine butter,
garlic, Worchestershire sauce and seasoning mix in a large skillet over
high heat; when butter is melted, add shrimp, cook for 2 minutes, shaking
the pan in back and forth motion; add clam juice, cook 2 more minutes; add
beer and cook for another minute; remove from heat and serve immediately
with rice or French bread. Yield: 4 servings. From Chuck Ozburn.
Posted to MC-Recipe Digest V1 #561 by Nancy Berry <nlberry@prodigy.net> on
Apr 10, 1997

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