Servings: 4 people
Calories:
Ingredients
- 2 pounds large gulf shrimp head and tail on, unpeeled
- 1 lager style bottle of beer
- 3 tablespoon of creole seasoning
- ½ cup Worcestershire sauce
- 1 cup of butter
- 6-8 cloves of garlic
- 2 lemons juiced
- ½ tablespoon kosher salt
- 2 tablespoons of ground black pepper
- ¼ cup fresh parsley chopped
- 1 loaf French bread
Instructions
- Heat large skillet on medium high heat beer for 3 minutes. Beer should be bubbling.
- Add shrimp, spices, lemon juice, Worcestershire sauce, parsley, and garlic and cook over moderately high heat for 2-3 minutes.
- Reduce heat to low and add cubes of butter, stirring constantly and adding more cubes after each additional cube has melted.
- Cover the skillet and remove it from the heat. Let sit for 15 minutes so that the shrimp can absorb the flavors and finish cooking, stirring every 5 minutes or so. To serve plate shrimp and pour the sauce over the top. Serve with warm French bread.
Notes
- Warm the bread and serve heated
- To emulsify the sauce, be sure to add a little butter at a time while stirring rapidly.
- Don’t overcook the shrimp or they’ll become tough and hard to peel.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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