Wednesday, January 24, 2007

Spicy Beer Cooked Shrimp

Spicy Beer Cooked Shrimp
24 shrimp, large size with shells still on
½ cup butter
1 teaspoon Worcestershire sauce
½ cup chicken stock
¼ cup beer
2 garlic cloves, peeled and minced
1 teaspoon cayenne pepper
1 teaspoon black pepper
½ teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon dried thyme
Wash shrimp. Keep shells on - this is a peel and eat meal.
Mix all spices together.
In a large fry pan, melt the butter; add the garlic, spices, Worcestershire sauce and shrimp. Cook for 3 minutes, and then add the chicken stock and beer and cook until shrimp are pink (approx. 2 minutes). Serve with rice and bread to soak up the sauce.

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