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!!!