Cajun B-B-Q Shrimp
The first time
I made this my neighbor knocked on the door and said friends were coming over and would I
like to join. Of course I obliged and took my shrimp. Boy, oh boy was it a hit! It's been
a favorite ever since. Works well as an appetizer or a main dish.
Preparation Time: 30 Minutes Serving Size: 6
- 2 sticks butter
- 2 tablespoons black pepper
- 2 tablespoons fresh rosemary, minced
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper
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- 2 cups beer
- 1 tablespoon fresh squeezed lemon juice
- 1 1/2 teaspoon Worcestershire sauce
- 1 pound 21-30 size shrimp, deveined but still in the shell
- Loaf of French Bread, sliced
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In a large skillet combine the butter, black
pepper, rosemary, paprika, salt and cayenne. Cook over medium heat, stirring frequently,
until the butter melts. Add the beer and simmer, uncovered, for about 15 minutes, or until
the liquid slightly reduces. Stir in the lemon juice and Worcestershire Sauce. Add the
shrimp to the sauce, stirring to coat. cook over low heat, stirring occasionally, for 5-10
minutes, or until the shrimp turn pink and are just cooked through. Do not
over cook. Server shrimp and sauce in
a large bowl with sliced French bread. Excellent served over Zatarain's
Dirty Rice. |
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