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BARBECUED SHRIMP

Category:    Main dishes, Fish
Yield:2 servings
 
-------------------------------SEASONING MIX-------------------------------
      1 ts Ground cayenne pepper             1/2 ts Dried thyme leaves
      1 ts Black pepper                      1/2 ts Dried rosemary leaves, crush
    1/2 ts Salt                              1/8 ts Dried oregano leaves
    1/2 ts Crushed red pepper            

------------------------------MAIN INGREDIENTS------------------------------
    1/4 lb + 5 Tbsp unsalted butter          1/2 c  Basic shrimp stock
      1 ts Worcestershire sauce              1/4 c  Beer at room temperature
  1 1/2 ts Minced garlic                  
 
  Rinse the shrimp in cold water and drain well.  Then pinch off and discard
  the portion of the head from the eyes forward (including the eyes, but not
  the protruding long spine above the eyes).  Leave as much as possible of
  the orange shrimp fat from the head attached to the body.  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
  motion.  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. LAGNIAPPE: A certain percentage of oil is released when
  butter is melted, shaking the pan in a back-and-forth motion and the
  addition of stock to the butter keep the sauce from separating and having
  an oily texture--stirring doesn't produce the same effect. From Paul
  Prudhomme's Louisiana Kitchen
 

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