| 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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