1/2 teaspoon each white pepper, cayenne pepper, red pepper flakes
1 teaspoon onion powder
2 teaspoons paprika
1 stick, plus 2 tablespoons unsalted butter, divided
1/2 cup olive oil
2 tblespoons finely chopped fresh garlic
2 tablespoons chopped fresh rosemary
1/2 cup dark beer, room temperature
1/2 cup shrimp stock (from shrimp shells)
2 lbs large shrimp (shelled)
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
Juice and zest of 1 lemon
2 tablespoons finely minced fresh parsley
1 loaf French bread
Instructions
In a small bowl, combine all 7 seasoning mix ingredients. Set
aside. Melt 1 stick butter with olive oil over medium high heat
in a heavy skillet large enough to fit shrimp without
overcrowding. When butter and oil begin to sizzle, add garlic
and rosemary, stir once. Add seasoning mix, stir once. Add
beer and shrimp stock, shaking skillet to marry the oil and
liquid. Bring to a boil over medium high heat, stirring or
shaking the skillet constantly.
Add shrimp. Stir to coat and saute or shake pan, turning
shrimp, for 2 to 3 minutes or until they begin to turn pink. Add
remaining 2 tablespoon butter, hot sauce, Worcestershire
sauce, lemon juice, lemon zest, and parsley. Stir well and cook
for 1 minute. Do not overcook shrimp!
Quickly remove shrimp with a slotted spoon to serving bowls.
Ladle liquid over shrimp and serve immediately with crusty
French bread and a roll of paper towels.
Originally Submitted
2/5/2018
0 Out of 5 from
0 reviews
You can add this Sloppy Shrimp recipe to your own private DesktopCookbook.
