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louisiana Shrimp Esplanade 24 Large Fresh Shrimp
12 Ounces Butter
1 Tablespoon Puréed Garlic
2 Tablespoons Worcestershire Sauce
1 Teaspoon Dried Thyme
1 Teaspoon Dried Rosemary
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Crushed Red Pepper
1 Teaspoon Cayenne Pepper
1 Teaspoon Black Pepper
8 Ounces Beer
4 Cups Cooked White Rice
1/2 Cup Finely-chopped Scallions wash Shrimp And Leave In The Shell. Melt Butter In A Large Frying Pan And Stir In The Garlic, Worcestershire Sauce And Seasonings. Add Shrimp And Shake The Pan To Immerse The Shrimp In Butter, Then Sauté Over Medium-high Heat For 4 To 5 Minutes Until They Turn Pink. next, Pour In The Beer And Stir For A Further Minute, Then Remove From The Heat. Shell And De-vein The Shrimp And Arrange On A Bed Of Rice. Pour The Pan Juices On Top And Garnish With Chopped Scallions. Serve Immediately. |
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