Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------SEASONING MIX----------------------------
1 t Ground cayenne pepper 1/2 t Dried thyme leaves
1 t Black pepper 1/2 t Dried rosemary leaves, crush
1/2 t Salt 1/8 t Dried oregano leaves
1/2 t Crushed red pepper

----------------------MAIN INGREDIENTS---------------------------
1/4 lb + 5 Tbsp unsalted butter 1/2 c Basic shrimp stock
1 t Worcestershire sauce 1/4 c Beer at room temperature
1 1/2 t Minced garlic

Rinse the shrimp in cold water and drain well. Then pinch off and
discard the portion of the head from the eyes forward (including the
eyes, but not the protruding long spine above the eyes). Leave as
much as possible of the orange shrimp fat from the head attached to
the body. Set aside. 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. Cook for 2 minutes,
shaking the pan (versus stirring) in a back-and-forth motion. Add the
remaining 5 tablespoons butter and the stock; cook and shake pan for
2 minutes. Add the beer and cook and shake the pan 1 minute longer.
Remove from the heat.
Serve immediately in bowls with lots of French bread on the side,
or on a platter with cooked rice mounded in the middle and the shrimp
and sauce surrounding it. LAGNIAPPE: A certain percentage of oil is
released when butter is melted, shaking the pan in a back-and-forth
motion and the addition of stock to the butter keep the sauce from
separating and having an oily texture--stirring doesn't produce the
same effect. From Paul Prudhomme's Louisiana Kitchen

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