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Louisiana Shrimp Esplanade
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4 large fresh shrimp
2 ounces butter
tablespoon puréed garlic
tablespoons Worcestershire sauce
teaspoon dried thyme
teaspoon dried rosemary
/2 teaspoon dried oregano
/2 teaspoon crushed red pepper
teaspoon cayenne pepper
teaspoon black pepper
ounces beer
cups cooked white rice
/2 cup finely chopped scallions
Wash shrimp and leave in the shell. Melt butter in a large frying pan and stir in the garlic,
Worcestershire sauce and seasonings. Add shrimp and shake the pan to immerse the shrimp in butter,
then sauté over medium−high heat for 4 to 5 minutes until they turn pink. Next, pour in the beer and
stir for a further minute, then remove from the heat. Shell and devein the shrimp and arrange on a bed
of rice. Pour the pan juices on top and garnish with chopped scallion.
Serve immediately.
Louisiana Shrimp Esplanade
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