BBQ SHRIMP

BBQ Shrimp
Chef Paul Prudhomme's Louisiana Kitchen

1 pound of shrimp (we got Gulf Shrimp at Whole Foods)

seasoning mix:
1 tsp ground cayenne pepper
1 tsp black pepper
1/2 tsp salt
1/2 tsp crushed red pepper
1/2 tsp dried thyme leaves
1/2 tsp dried rosemary leaves, crushed
1/8 tsp dried oregano leaves

1/4 pound butter (one stick) PLUS 5 TBS total
1 1/2 tsp minced garlic
1 tsp Worcerstershire sauce
1/2 cup shrimp stock ( I usually get heads on, and boil the heads and use that)
1/4 cup beer, at room temperature

Directions:

1. mix seasoning together.

2. In pan: One stick of butter, the garlic, the W sauce and seasoning mix in a large skillet over high heat.
3. Melt butter, add shrimp-cook for 2 minutes, shake the pan don’t stir.
4. Add 5TBS of butter and stock cook for 2 more minutes.
5. Add beer and cook for 1 more minute.
6. Remove from heat.

In the book it is stressed not to stir the butter and shrimp but to shake pan back and forth so that the butter does not separate.