Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 ts Basil
1/2 ts Bay leaf -- crumbled
pn Thyme
1/2 c Beer -- room temp
1 Stick butter
1 ts Fresh garlic -- mince
1 ts Sugar
1/2 c Chicken stock
1 tb Blonde roux
1 tb Black pepper
ds Tabasco sauce
1 ts Worcestershire sauce
2 lb 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:

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