Jun 262017

One of the many things I miss about New Orleans is the fresh seafood. It was easy to drive to Westwego to pick up some fresh shrimp for dinner that night. Unfortunately, now I have to bring an ice chest with me to New Orleans to bring back some great Louisiana Shrimp.

Here is a recipe using two great Louisiana products, Shrimp and Abita Amber Beer. It is a great appetizer for 4 or a light entree for 2

12 Large Shrimp, peels and heads on

2 tablespoons Creole Seasoning

3 tablespoons fresh Rosemary, chopped

2 1/4 cups Abita Amber Beer

2 1/4 tablespoons Worcestershire Sauce

1 1/2 tablespoons Garlic, minced

Juice of 1/2 Lemon

12 tablespoons cold Butter, cubed

Chopped Green Onions and Parsley for garnish

Arrange the shrimp in a single layer in a large skillet over high heat. Sprinkle with Creole seasoning and the rosemary. When pan is smoking hot, add the beer, Worcestershire, garlic and lemon juice. Bring to a boil and cook until the shrimp are just cooked through.

With a slotted spoon, transfer 3 shrimp each into 4 shallow bowls and keep warm.

Add the butter, a cube at a time, whisking after each addition, to the mixture in the skillet. The sauce should thicken slightly and have a glossy appearance. Pour equal amounts of the sauce over the shrimp, garnish with green onions and parsley, and serve immediately.


Good Cooking, Good Eating and Good Living!!!


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.

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