Recipe - Prejeans Barbeque Shrimp

One half teaspoon Basil
One half teaspoon Bay leaf crumbled
pn Thyme
One half cup Beer room temp
1 Stick butter
1 teaspoon Fresh garlic mince
1 teaspoon Sugar
One half cup Chicken stock
1 tablespoon Blonde roux
1 tablespoon Black pepper
ds Tabasco sauce
1 teaspoon Worcestershire sauce
2 pound Shrimp medium

In a small bowl combine the seasoning mix ingredients. Combine 1 stick of
the butter, the garlic, worcestershire and seasoning mix in a large skillet
over high heat. When the butter is melted add the shrimp (deheaded with
shell still on) Cook for 2 minutes, shaking the pan. Don't stir. Add
chicken stock; cook and shake pan for 2 minutes. Add the beer and cook and
shake the pan 1 minute longer. Remove from heat. Serve in bowls with a lot
of French bread to dip in sauce. Very important to shake pan back and forth
and NOT to stir, to blend the sauce well and to prevent oily texture.
Source: James Graham; Chef Prejeans Restaurant; Lafayette, La.

Recipe By : James Graham

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip