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Ingredientes
- 1/2 c. Butter
- 2 x Cloves garlic, crushed
- 1/2 c. Beer
- 1 Tbsp. Worchestershire sauce
- 1/2 tsp Salt
- 1/2 tsp Crushed red pepper
- 1/2 tsp Dry thyme
- 1/2 tsp Dry oregano
- 1/2 tsp Dry rosemary
- 1/4 tsp Cayenne pepper
- 1 lb Unpeeled fresh shrimp
Direcciones
- Heat the butter in a saucepan. Saute/fry the crushed garlic and the crushed red pepper till they just barely begin to brown. (If the red pepper burns and turns completely black, throw away and start over again.) Add in the beer, Worchestshire, and the other other seasonings. Bring to boil, then cover and let simmer for about 15 min, stirring occasionally. Add in the unpeeled shrimp to the broth mix, and cook about 1-2 min till just pink. Immediately remove from heat. Let the shrimp stand in the broth, covered, for about five min (The shrimp will continue to cook). Serve will sliced sweet french bread. A few notes I'd like to mention: Be sure to use real butter, since margarine and other spreads do not yield very good results. Avoid using dark beers, that tend to make the broth bitter.
- Regular old Bud or possibly Corona seems to work the best. When cooking the shrimp, be sure not to overcook, as overcooked shrimp will come out tough. Lastly, I found the above recipe to be a bit on the mild side for my taste. When I cook it, I like to double the amounts of seasonings (but not the worchestshire) to make it a little more spicy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 357g | |
| Recipe makes 2 servings | |
| Calories 687 | |
| Calories from Fat 441 | 64% |
| Total Fat 50.1g | 63% |
| Saturated Fat 29.95g | 120% |
| Trans Fat 0.0g | |
| Cholesterol 467mg | 156% |
| Sodium 1330mg | 55% |
| Potassium 543mg | 16% |
| Total Carbs 7.4g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.98g | 1% |
| Protein 47.08g | 75% |
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