Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Shrimp - deveined* |
| ¼ pounds | Unsalted butter |
| 2 \N | Clves garlic-mnced and mashe |
| 1 teaspoon | Worchestershire sauce |
| ½ cup | Clam juice |
| ¼ cup | Beer - at room temperature |
| 1 teaspoon | Tabasco sauce |
| 1 teaspoon | Freshly ground pepper |
| ½ teaspoon | Salt |
| ½ teaspoon | Crushed red pepper |
| ½ teaspoon | Dried thyme leaves |
| ½ teaspoon | Drd rosemary lves - crushed |
| ⅛ teaspoon | Dried oregano leaves |
SEASONING MIX
*with or without shells Combine ingredients for seasoning mix in a nonreactive bowl and mix well; rinse shrimp and pat dry; combine butter, garlic, Worchestershire sauce and seasoning mix in a large skillet over high heat; when butter is melted, add shrimp, cook for 2 minutes, shaking the pan in back and forth motion; add clam juice, cook 2 more minutes; add beer and cook for another minute; remove from heat and serve immediately with rice or French bread. Yield: 4 servings. From Chuck Ozburn.
Posted to MC-Recipe Digest V1 #561 by Nancy Berry <nlberry@...> on Apr 10, 1997