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 (1 cup)
- 2 tablespoons ground black pepper
- 2 tablespoons fresh or 2 1/2 teaspoons dried
rosemary
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons 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 to 2 pounds 21-30 count shrimp, in the shell,
deveined
- Dirty Rice (as a side dish)
- toasted bread
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images.
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In a large skillet or saucepan, 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 is slightly reduces. Stir in the lemon
juice and Worcestershire Sauce. Add the shrimp to the sauce,
stirring to coat. Cook over medium-low heat, stirring
occasionally, for 5 to 10 minutes, or until the shrimp turn
pink and are cooked through. Do not over cook. Serve with
dirty rice, using the seasoned butter as a sauce. Toasted
French or sourdough bread also make a great accompaniment.
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