I want to warn you right now this is fun but messy to eat! In New Orleans most people wear bibs when they eat it, because you peel your own shrimp and dip them in the sauce. And most of us soak up more sauce with our French bread.
Makes 2 servings
¼ pound (1 stick) + 5 Tablespoons unsalted butter, in all
1½ teaspoons minced fresh garlic
1 teaspoon Worcestershire sauce
1 Tablespoon + 1 teaspoon Chef Paul Prudhomme's Seafood Magic® OR
Blackened Redfish Magic® OR Shrimp Magic®
½ cup shrimp stock
¼ cup beer, unopened but at room temperature
How To Prepare
Combine 1 stick of the butter, the garlic, Worcestershire sauce, and Seafood Magic® or Blackened Redfish Magic® in a large skillet over high heat. When the butter melts, add the shrimp. Cook for 2 minutes, shaking (versus stirring) in a back-and-forth motion. Add the remaining 5 tablespoons butter and the stock. Cook and shake the pan for 2 minutes. Add the beer and cook and shake the pan for 1 minute more. Remove from the heat and serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.
Note: If you can't find shrimp with heads, go ahead and use headless shrimp. Your dish will still be great.
Copyright© 1995 by Paul Prudhomme