| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
French |
Seafood |
1 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Basil |
| 1/2 |
ts |
Bay leaf — crumbled |
|
pn |
Thyme |
| 1/2 |
c |
Beer — room temp |
| 1 |
|
Stick butter |
| 1 |
ts |
Fresh garlic — mince |
| 1 |
ts |
Sugar |
| 1/2 |
c |
Chicken stock |
| 1 |
tb |
Blonde roux |
| 1 |
tb |
Black pepper |
|
ds |
Tabasco sauce |
| 1 |
ts |
Worcestershire sauce |
| 2 |
lb |
Shrimp — medium |
INSTRUCTIONS
In a small bowl combine the seasoning mix ingredients. Combine 1 stick of
the butter, the garlic, worcestershire and seasoning mix in a large skillet
over high heat. When the butter is melted add the shrimp (deheaded with
shell still on) Cook for 2 minutes, shaking the pan. Don't stir. Add
chicken stock; cook and shake pan for 2 minutes. Add the beer and cook and
shake the pan 1 minute longer. Remove from heat. Serve in bowls with a lot
of French bread to dip in sauce. Very important to shake pan back and forth
and NOT to stir, to blend the sauce well and to prevent oily texture.
Source: James Graham; Chef Prejeans Restaurant; Lafayette, La.
Recipe By : James Graham
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”