Yield: 4 Servings
|\N \N||Date: Thu, 12 Sep 96 20:22:10|
2 dz large shrimp with
: heads and shells
: (about 1 pound)
: Seasoning mix
1 ts red pepper (cayenne)
1 ts black pepper
: ½ ts salt
: ½ ts crushed red pepper : ½ ts dried thyme leaves : ½ ts dried rosemary leaves, : crushed
: ½ ts dried oregano leaves : ¼ lb plus 5 tb unsalted butter 1-½ ts minced garlic
: 1 ts Worcestershire sauce : ½ c shrimp stock (see below) : ¼ beer at room temperature : Shrimp Stock
: 2 qt cold water
: 2 lb rinsed shrimp heads : and/or shells Rinse shrimp in cold water and drain well.
Pinch off and discard head, but leave as much of the fat in the head attached to the body (I said it would taste good; not that it would be good for you!).
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. Cook for 2 minutes, shaking the pan (versus stirring) in a back-and-forth motion. Add the remaining 5 tbsp butter and the stock; cook and shake pan for 2 minutes. Add the beer and cook and shake the pan 1 minute longer. Remove from heat.
Serve immediately in bowls with lots of French bread (use the bread to soak up the sauce!). Shrimp Stock Place water and shrimp parts in a stock pot or large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8, replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot may be uncovered or set a lid on it askew. Strain, cool, and refrigerate until ready to use.
If in a hurry, simmer 20 to 30 minutes. Walt MM Enjoy!!!