|2||Cloves garlic, crushed|
|1 tablespoon||Worchestershire sauce|
|½ teaspoon||Crushed red pepper|
|½ teaspoon||Dried thyme|
|½ teaspoon||Dried oregano|
|½ teaspoon||Dried rosemary|
|¼ teaspoon||Cayenne pepper|
|1 pounds||Unpeeled fresh shrimp|
Melt the butter in a saucepan. Saute the crushed garlic and the crushed red pepper until they just barely begin to brown. (If the red pepper burns and turns completely black, discard and start over again.) Add the beer, Worchestshire, and the other other seasonings. Bring to boil, then cover and let simmer for about 15 minutes, stirring occasionally. Add the unpeeled shrimp to the broth mixture, and cook about 1-2 minutes until just pink. Immediately remove from heat. Let the shrimp stand in the broth, covered, for about five minutes (The shrimp will continue to cook). Serve will sliced sweet french bread. A few notes I'd like to mention: Be sure to use real butter, since margarine and other spreads don't yield very good results. Avoid using dark beers, which tend to make the broth bitter.
Regular old Bud or Corona seems to work the best. When cooking the shrimp, be sure not to overcook, as overcooked shrimp will come out tough. Lastly, I found the above recipe to be a bit on the mild side for my taste. When I cook it, I like to double the amounts of seasonings (but not the worchestshire) to make it a little more spicy.
Recipe by: Mark Horne Posted to MC-Recipe Digest V1 #584 by Sheri McRae <sherae@...> on Apr 22, 1997
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