Recipe - Louisiana Shrimp

3 pound Shrimps, mediumsize or
2 tablespoon Unsalted butter
1 lg Garlic clove, fine chopped
1 cn Beer (12 oz.)
One half teaspoon Salt
One half teaspoon Thyme leaves, crumbled
One fourth teaspoon Ground hot red, pepper (up
to One half ts)
One fourth teaspoon Tsp. black pepper (up to 1/2
ts)
One fourth teaspoon Oregano leaves, crumbled
1/8 teaspoon Crushed red pepper flakes
(up to One fourth ts)

1. Cut through shell of each shrimp along back to tail; remove vein,
leaving shell on; or remove shells for easier handling when serving.

2. Melt butter in large saucepan over medium heat. Add garlic; cook 1
minute. Add beer, salt, thyme, ground red hot pepper, black pepper, oregano
and red pepper flakes. Bring to boiling. Lower heat; cover and simmer 10
minutes. Add shrimp; cover and simmer 1 to 2 minutes or until shrimp are
tender. Do not drain. Serve hot or chilled with broth.

3. Serve the peppery shrimp, simmered in beer, in a large bowl with the
cooking liquid and plenty of bread for soaking up the broth. Garnish with
lemon wedges. The shrimp are also delicious served chilled. Recipe can be
halved or doubled.

MAKEAHEAD TIP: The shrimp can be prepared a day ahead and refrigerated,
covered, and then served chilled. Source: Family Circle. From: CJHARTLIN

Posted to MCRecipe Digest V1 #561 by Nancy Berry nlberry@prodigy.net on
Apr 10, 1997