s JUMBO SHRIMP WITH BEER & WORCESTERSHIRE SAUCE *** s   



Yields: 0


Ingredients


 
Instructions
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4-25-15 joellyn thought this was great, i thought it was awful!!!!! so 3 * !!
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ingredients
About 24 jumbo shrimp - peeled and deveined with the tails left on
1 tablespoon Old Bay or creole seasoning
Salt and pepper
3 tablespoons EVOO
3 tablespoons fresh rosemary leaves
4 cloves garlic, sliced
1 12 ounce bottle lager or amber beer
1/2 cup chicken or veal stock
About 1/3 cup Worcestershire sauce
About 1/3 cup hot sauce, such as Frank's RedHot
About 1/4 cup lemon juice
6 tablespoons butter, cut into pieces
1/4 cup tender celery tops or leafy celery hearts, finely chopped
2 - 3 scallions, trimmed, finely chopped
1 baguette, warmed
directions
Place a large, shallow bowl in a warm oven. Toss the shrimp with the Old Bay; season with salt and pepper.
In a large skillet, heat the EVOO, three turns of the pan, over medium-high. Add the rosemary and garlic; stir until fragrant, about 1 minute. Add the shrimp and cook until pink on the outside, 1 to 2 minutes; transfer to a plate. Add the beer to the skillet and cook until reduced by half, 3 to 4 minutes. Add the stock, Worcestershire and hot sauce and cook until slightly thickened, about 5 minutes. Add the lemon juice and whisk in the butter until melted. Add the shrimp; simmer until just opaque in the center, 3 to 5 minutes. Serve in the warmed bowl topped with celery and scallions. Serve with warm bread for mopping.

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