Louisiana Shrimp Esplanade

24 large fresh shrimp
12 ounces butter
1 tablespoon pur?ed garlic
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1 teaspoon cayenne pepper
1 teaspoon black pepper
8 ounces beer
4 cups cooked white rice
1/2 cup finely-chopped scallions

Wash shrimp and leave in the shell. Melt butter in a large frying pan and stir in the garlic, Worcestershire sauce and seasonings. Add shrimp and shake the pan to immerse the shrimp in butter, then saut? over medium-high heat for 4 to 5 minutes until they turn pink.
Next, pour in the beer and stir for a further minute, then remove from the heat. Shell and de-vein the shrimp and arrange on a bed of rice. Pour the pan juices on top and garnish with chopped scallions. Serve immediately.

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