Submitted by Matt Kern
2 dozen large shrimp, about 1 pound (peeled and deveined)
Seasoning Mix:
1 teaspoon ground cayenne pepper
1 teaspoon black pepper
½ teaspoon salt
½ teaspoon crushed red pepper
½ teaspoon dried thyme leaves
½ teaspoon dried rosemary leaves, crush
⅛ teaspoon dried oregano leaves
Main Ingredients:
¼ pound + 5 tablespoon unsalted butter
1 teaspoon Worcestershire sauce
1 ½ teaspoon minced garlic
½ cup basic shrimp stock
¼ cup beer at room temperature
Rinse the shrimp in cold water and drain well. Set aside.
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 motion1. Add the remaining 5 tablespoons 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 the heat.
Serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.
