July 22, 2016
Dinner, Lunch, Main Dish,
Shellfish, Shrimp, Appetizers, Cajun, Creole, Quick Meals, Entertaining, Sunday Dinner, Weeknight Meals, Skillet, Stove Top, Gluten-Free, No Eggs, Alcohol, Spicy more
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"A Louisiana classic and served in many of the restaurants in New Orleans.
The shrimp is sautéed in a flavor-packed sauce that will have you totally addicted to this dish! This is served with the shrimp heads and shells left on, which further enhances the taste experience.
Butter, and lots of it forms the basis for the silky, luxurious sauce, and layers of flavor are added with garlic, hot sauce, Worcestershire, and beer. Don't make this with anything but jumbo or colossal shrimp with heads left on"
Peel shrimp and devein, leaving tails on and reserving the heads and shells. Refrigerate shrimp.
In a small Dutch oven, add shrimp heads and shells, and cover with 7 cups cold water. Bring to a boil over medium-high heat. Reduce heat to medium, and cook, stirring occasionally, for 15 minutes. Skim any froth as it rises to the surface. Strain through a fine-mesh sieve into a bowl, and set aside. Reserve 1 cup shrimp stock. Remaining stock can be refrigerated up to 1 week or frozen up to 3 months.
In a large skillet, melt 5 tablespoons butter over high heat. Add rosemary, pepper, Cajun seasoning, shallot, and garlic. Cook, stirring constantly, until fragrant, about 1 minute. Add reserved stock, Worcestershire, hot sauce, and lemon juice. Add shrimp, and cook just until pink and firm.
Add beer, and cook 2 to 3 minutes more. Decrease heat to low, and add remaining 7 tablespoons butter. Gently stir as the butter melts into the sauce and the sauce is emulsified. Serve immediately with French bread.
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