Recipe#26700

Title: Barbeque Shrimp 07

rec.food.recipes archive

BARBECUE SHRIMP
 
2 pounds butter 
2 Tbsp Creole Seasoning to taste or
  3-4 tsp cayenne pepper and 3 - 4 teaspoons black pepper, to taste
2 Tbsp  chopped fresh rosemary leaves
1/2 cup Worcestershire sauce
6 ounces good beer
5-10 cloves garlic, finely minced (or to taste)
1 medium onion, very finely minced
3 ribs celery, very finely minced
3-4 Tbsp chopped fresh parsley
2 Tbsp fresh-squeezed lemon juice
5 pounds shrimp, heads and shells on
 
Melt a stick of the butter in a skillet. Saute  the garlic, onions,
celery, parsley, rosemary and seasoning blend for about 2 - 3
minutes. Melt the rest of the butter. Add the beer, sauteed
vegetables, Worcestershire sauce and lemon juice. Drown the shrimp
in the seasoned butter, using as many baking dishes as you need.
Make sure the shrimp are more or less submerged. If they're not
melt more butter and add to the sauce. Bake in a 350 degree oven
until the shrimp turn pink, about 15 minutes. Serve in big bowls.
Put a handful of shrimp in a bowl and ladle lots of the spicy butter
sauce over it. Serve with plenty of French bread.