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Bayou shrimp

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Ingredients/Components

salt - 1 tsp
Worcestershire sauce
cayenne - 1 tsp
black pepper - 2 tsp
minced garlic
fresh lemon juice - 2 Tbsp
dried rosemary, crumbled - 1 tsp
dried thyme, crumbled - 1 tsp
sweet paprika - 1/4 tsp
dried basil, crumbled - 1/4 tsp
cold unsalted butter, cut into bits - 3 Tbsp
large loaf Italian bread - 1 item
clarified butter procedure follows
about 14 large shrimp, shelled, leaving the tails intact, butterflied and deveined - 1 lb
beer not dark - 1/4 c
In a large, heavy skillet, heat the clarified butter over moderately high heat until it is hot but not smoking; in it, saute the garlic for 20 seconds, or until it is golden

How to make bayou shrimp:

Other Ingredients:1 Tbsp. clarified butter (procedure follows)1 1/2 Tbsp. minced garlic1 lb. (about 14) large shrimp, shelled, leaving the tails intact, butterflied and deveined2 Tbsp. fresh lemon juice1 1/2 Tbsp. Worcestershire sauce1/4 c. beer (not dark)3 Tbsp. cold unsalted butter, cut into bits1 large loaf Italian bread Seasoning Mixture: In a small bowl, stir together the cayenne, black pepper, salt, thyme, rosemary, basil and paprika. In a large, heavy skillet, heat the clarified butter over moderately high heat until it is hot but not smoking; in it, saute the garlic for 20 seconds, or until it is golden. Stir in the shrimp, lemon juice, Worcestershire sauce and 2 tablespoons of the seasoning mixture or to taste. Saute the mixture, stirring, for 30 seconds. Add the beer; simmer for 1 minute, or until the shrimp are cooked through. Remove the skillet from the heat and stir in the cold butter, stirring until it is just melted. Transfer the shrimp mixture to a large bowl and serve it with the bread for dipping. Serves 2 as a main course.To Clarify Butter: unsalted butter, cut into 1-inch pieces In a heavy saucepan, melt the butter over low heat. Remove the pan from the heat; let the butter stand for 3 minutes, and skim the froth. Strain the butter through a sieve lined with a double thickness of rinsed and squeezed cheesecloth into a bowl, leaving the milky solids in the bottom of the pan. Pour the clarified butter into a jar or crock and store it, covered, in the refriger

Recipe categories: Main dish, Shellfish, Shrimp.

Rating:

Average rating: 5, total votes: 3

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