Mardi gras shrimp
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Shrimp - deveined* |
| ¼ | pounds | Unsalted butter |
| 2 | 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 |
Directions
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