Barbecued Shrimp

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Title: Barbecued Shrimp
Yield: 4 Servings
Categories: Seafoods, Shrimp


2 dz large shrimp with
: heads and shells
: (about 1 pound)

: Seasoning mix
1 ts red pepper (cayenne)
1 ts black pepper
1/2 ts salt
1/2 ts crushed red pepper
1/2 ts dried thyme leaves
1/2 ts dried rosemary leaves,
: crushed
1/2 ts dried oregano leaves
1/4 lb plus 5 tb unsalted butter
1-1/2 ts minced garlic
1 ts Worcestershire sauce
1/2 c shrimp stock (see below)
1/4 beer at room temperature
: Shrimp Stock
2 qt cold water
2 lb rinsed shrimp heads
: and/or shells
Rinse shrimp in cold water and drain well. Pinch off and discard
head, but leave as much of the fat in the head attached to the body style="color: rgb(0, 0, 153); background-color: rgb(255, 255, 204);" alink="red" link="red" vlink="#990099">

(I said it would taste good; not that it would be good for you!).

In a small bowl combine the seasoning mix ingredients. Combine 1
stick of the butter, the garlic, Worcestershire, and seasoning mix in
a large skillet over high heat. When the butter is melted, add the
shrimp. Cook for 2 minutes, shaking the pan (versus stirring) in a
back-and-forth motion. Add the remaining 5 tbsp butter and the
stock; cook and shake pan for 2 minutes. Add the beer and cook and
shake the pan 1 minute longer. Remove from heat.

Serve immediately in bowls with lots of French bread (use the bread
to soak up the sauce!).
Shrimp Stock Place water and shrimp parts in a stock pot or large
saucepan. Bring to a boil over high heat, then gently simmer at least
4 hours, preferably 8, replenishing the water as needed to keep about
1 quart of liquid in the pan. The pot may be uncovered or set a lid
on it askew. Strain, cool, and refrigerate until ready to use.

If in a hurry, simmer 20 to 30 minutes. Walt MM

Posted to MM-Recipes Digest V3 #250

Date: Thu, 12 Sep 1996 21:20:14 -0400

From: Walt Gray