Prejean's Barbeque Shrimp

Recipe Ingredients

1/2 teaspoon	2.5ml	Basil
1/2 teaspoon	2.5ml	Bay leaf - crumbled
1		Thyme
1/2 cup	118ml	Beer - room temp
1		Butter
1 teaspoon	5ml	Fresh garlic - minced
1 teaspoon	5ml	Sugar
1/2 cup	118ml	Chicken stock
1 tablespoon	15ml	Blonde roux
1 tablespoon	15ml	Black pepper
1		Tabasco sauce
1 teaspoon	5ml	Worcestershire sauce
2 lbs	908g / 32oz	Shrimp - medium

Recipe Instructions

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 (deheaded with shell still on) Cook for 2 minutes, shaking the pan. Don't stir.

Add chicken stock; cook and shake pan for 2 minutes. Add the beer and cook and shake the pan 1 minute longer.

Remove from heat. Serve in bowls with a lot of French bread to dip in sauce. Very important to shake pan back and forth and NOT to stir, to blend the sauce well and to prevent oily texture.

Source:
James Graham; Chef Prejeans Restaurant; Lafayette, La.

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