This is great shrimp, messy, but good! Stir the sauce frequently while serving, since it separates easily. We eat this by peeling the shrimps at the table and stirring them into the sauce and don't forget the French bread, it's great dipped into the sauce. This recipe just serves two, if you want to serve it to more than that, it's suggested you do so in separate batches. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen.
1/2 cup shrimp stock or 1/2 cup seafood stock (see my recipe for seafood stock or use your own)
1/4 cup beer, at room temperature
Steps:
Rinse the shrimp in cold water and drain well, set aside.
In a small bowl combine the seasoning mix ingredients (red pepper through oregano leaves).
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 and remove from 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.
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