You may also like
Categories:
butter onion garlic fresh marjoram bay leaves lemons dark beer Worcestershire sauce hot sauce red pepper shrimp salt parsley crusty
Viewed: 28 - Published at: 9 years agoIngredients
- 8 tablespoons (1 stick) unsalted butter
- 1/2 onion, diced
- 4 garlic cloves, smashed and minced
- 1 tablespoon chopped fresh marjoram or parsley
- 2 bay leaves
- 2 lemons, cut in half
- 1 cup dark beer
- 1/4 cup Worcestershire sauce
- 2 teaspoons hot sauce
- 2 teaspoons crushed red pepper flakes
- 2 pounds large shrimp, peeled, tails left on
- Sea salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- Crusty French bread, for dipping
Method
- Heat the butter in a large cast-iron skillet over medium heat until sizzling hot (see Know-how, page 100).
- Add the onion, garlic, marjoram, and bay leaves and cook and stir until the garlic releases an aroma, about 1 minute.
- Squeeze the juice from the lemons into the skillet, reserving 2 of the squeezed halves.
- Add the beer, Worcestershire sauce, hot sauce, and red pepper flakes and stir to mix.
- Thinly slice the reserved lemon halves and add to the skillet.
- Bring the mixture to a low boil and simmer for 3 to 4 minutes.
- Season the shrimp all over with salt and pepper to taste and add to the skillet.
- Cook, stirring occasionally, until the shrimp are bright pink and cooked through, 4 to 5 minutes.
- Remove and discard the bay leaves.
- Season with additional salt and pepper, if desired, and sprinkle with the parsley.
- Serve warm with lots of crusty French bread for dipping in the sauce.
- I like to serve these juicy, flavor-packed shrimp over Carolina Gold Rice (page 215) or Creamy Cheese Grits (page 208) for soaking up all that saucy goodness and a side of Roxys Grated Cole Slaw (page 260).
