Cajun bayou shrimp
1 lb. Large Shrimp
1/4 tsp. cayenne
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. red chile pepper flakes
1/2 tsp. thyme
1/2 tsp. rosemary
1/8 tsp. oregano
3 Tbsp. butter
1 1/2 tsp. garlic, minced
1 tsp. worcestershire sauce
1/2 cup beer(room temperature)
Shell, de-vein, and rinse shrimp.
Grind seasonings in mortar and pestle, or in a small food processor.In large skillet over high heat, melt butter, add garlic, seasonings, and worcestershire sauce.
When bubbly, add shrimp.
Cook 2 minutes, stirring and shaking the skillet.
Add beer and cook 3 minutes.
Remove shrimp and reduce sauce, adjusting seasoning.
Serve shrimp over rice with sauce spooned over the top.
I have started using Jasmin rice , delicious with any dish calling for rice. Hot french bread is a must for this dish.
1 lb. Large Shrimp
1/4 tsp. cayenne
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. red chile pepper flakes
1/2 tsp. thyme
1/2 tsp. rosemary
1/8 tsp. oregano
3 Tbsp. butter
1 1/2 tsp. garlic, minced
1 tsp. worcestershire sauce
1/2 cup beer(room temperature)
Shell, de-vein, and rinse shrimp.
Grind seasonings in mortar and pestle, or in a small food processor.In large skillet over high heat, melt butter, add garlic, seasonings, and worcestershire sauce.
When bubbly, add shrimp.
Cook 2 minutes, stirring and shaking the skillet.
Add beer and cook 3 minutes.
Remove shrimp and reduce sauce, adjusting seasoning.
Serve shrimp over rice with sauce spooned over the top.
I have started using Jasmin rice , delicious with any dish calling for rice. Hot french bread is a must for this dish.
