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.
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Servings
Makes 2 servings
Ingredients
2 dozen large shrimp with heads and shells, about 1 pound
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
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
Rinse the shrimp in cold water and drain them well. Pinch off and discard the portion of the head from the eyes forward (including the eyes, but not the protruding long spine above the eyes). Leave as much as possible of the orange-colored shrimp fat from the head attached to the body. Set aside.
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
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
