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Killer shrimp
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| do not do not do not stir!!!! Only shake the skillet back and forth. Shaking will break down the oil and liquid. 1/4 pound, plus 2 tablespoons unsalted butter | |
| 1 1/2 teaspoons | minced garlic |
| 1 teaspoon | worcestershire sauce |
| 1 teaspoon | fresh lemon juice |
| 1 teaspoon | cayelnne pepper |
| 1 teaspoon | black pepper |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | crushed red pepper |
| 1/2 teaspoon | dried rosemary |
| 1/2 teaspoon | dried thyme |
| 1/8 teaspoon | dried oregano |
| 1/2 cup | shrimp stock, (or substitute chicken stock) |
| 1/4 cup | beer at room temperature |
| 1 pound | raw shelled or unshelled shrimp |
Combine 1/4 pound butter, garlic, worcestershire sauce, lemon juice and herbs in a large skillet over high heat. When butter melts (be careful not to brown or burn), add shrimp and cook for 2 to 3 minutes. Add remaining butter and stock. Shake pan for two minutes. Add beer and cook for one minute more. Serve with lots of French bread for dipping.
Enjoy!
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