Recipe - Mardi Gras Shrimp

1 pound Shrimp deveined*
One fourth pound Unsalted butter
2 Clves garlicmnced and mashe
1 teaspoon Worchestershire sauce
One half cup Clam juice
One fourth cup Beer at room temperature

SEASONING MIX
1 teaspoon Tabasco sauce
1 teaspoon Freshly ground pepper
One half teaspoon Salt
One half teaspoon Crushed red pepper
One half teaspoon Dried thyme leaves
One half teaspoon Drd rosemary lves crushed
1/8 teaspoon Dried oregano leaves

*with or without shells Combine ingredients for seasoning mix in a
nonreactive bowl and mix well; rinse shrimp and pat dry; combine butter,
garlic, Worchestershire sauce and seasoning mix in a large skillet over
high heat; when butter is melted, add shrimp, cook for 2 minutes, shaking
the pan in back and forth motion; add clam juice, cook 2 more minutes; add
beer and cook for another minute; remove from heat and serve immediately
with rice or French bread. Yield: 4 servings. From Chuck Ozburn.

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