- 16 jumbo shrimp, peeled and deveined (tails on if you want) (1-1 1/2 lbs)
- 2 TB Creole/cajun seasoning
- 1/4 cup canola oil
- 4 cloves garlic, minced
- 2 TB finely chopped rosemary
- 1/2 cup amber beer
- 6 TB hot sauce
- 6 TB worcestershire suace
- 5 TB fresh lemon juice
- 12 TB butter
- Crusty Bread!
Heat a large skillet over medium heat until hot. Meanwhile, put the shrimp and cajun seasoning into a bowl; toss to coat. Set aside.
Add oil and garlic to skillet and cook until golden, about 1 minute. Add rosemary and cook for 2-3 seconds. Add shrimp and cook, flipping once, until it starts to turn pink, about 30 seconds.
Transfer shrimp to a large plate; set aside. Add beer, hot sauce, worcestershire and lemon juice in skillet; stir well. Cook, stirring, until thickened, 7-8 minutes.
Remove skillet from heat; whisk butter a few pieces at a time (sauce will start to thicken). Return shrimp to skillet; toss to coat. Return skillet to medium heat and cook until shrimp are cooked through, 2-3 minutes. Transfer shrimp and sauce to plates. Serve with chunks of crusty bread for dipping!
Serves 4.
Thanks to ScottE
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