Mar 282016
 

I thought I would kick off my second 500 recipes with two from John Besh’s new cookbook, Besh Big Easy. This cookbook is aimed at the home cook, recipes that you will not find in his restaurants. They are great recipes none the less.

2 pounds large wild American Shrimp, heads and shells on

1 tablespoon Olive Oil

6 tablespoons Black Peppercorns, crushed

6 cloves Garlic, sliced

1 bottle Beer

1/4 cup Worcestershire sauce

1 branch fresh Rosemary or 1 teaspoon dried Rosemary

Juice on 1 Lemon

10 tablespoons Butter

Salt

Lay the shrimp in a roasting pan and top with all the remaining ingredients. Stir the sauce over high heat until the butter has melted. Lower the heat and simmer for a few minutes, until the shrimp turn pink all over. Serve with plenty of French bread for sopping up that great sauce.

Enjoy!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.