Barbecued Shrimp

Barbecued Shrimp

Author: 
Patti LaBelle, Entertainer
Prep Time: 
15 minutes
Cook Time: 
15 minutes
Yield: 
4 servings
Ingredients: 

2 dozen large shrimp, shelled and de-veined
1 1/2 teaspoons Worcestershire sauce
6 ounces Plugrá® European-Style Butter, unsalted
1/2 cup basic fish stock
1 1/2 teaspoons garlic, minced
1/4 cup beer, room temperature

Seasoning Mix
1 teaspoon cayenne, ground
1/2 teaspoon thyme leaves, dried
1 teaspoon black pepper
1/2 teaspoon rosemary leaves, dried, crushed
1/2 teaspoon red pepper, dried, crushed
1/8 teaspoon oregano leaves, dried
1/2 teaspoon salt

Directions: 

1. Rinse shrimp in cold water, drain and set aside.
2. In a small bowl, combine the seasoning mix ingredients.
3. Combine 4 ounces of Plugrá Butter, garlic, Worcestershire sauce and seasoning mix in a large skillet over high heat. When butter is melted, add the shrimp. Cook for about 2 minutes, shaking the pan gently back and forth.
4. Add the remaining butter and fish stock. Continue cooking for another few minutes.
5. Add the beer and cook for a minute or so longer.
6. Remove from heat. Serve immediately in bowls with French bread for dipping or with rice.