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Cooked by: Chef / Last Modified: 2/7/2008 / Number of Servings: 4 |
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Directions: 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.
| Ingredients:
24 large Shrimp with heads and shells
1 Teaspoon(s) Red pepper, cayenne
1 Teaspoon(s) Black pepper
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Crushed red pepper
1/2 Teaspoon(s) Dried thyme leaves
1/2 Teaspoon(s) Dried rosemary leaves,
1/2 Teaspoon(s) Dried oregano leaves
1/4 Pound(s) Unsalted butter
1 1/2 Teaspoon(s) Minced garlic
1 Teaspoon(s) Worcestershire sauce
1/2 Cup(s) Shrimp stock
1/4 Beer at room temperature
2 Quart(s) cold water
2 Pound(s) rinsed shrimp heads |
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