This recipe has been a long time comin’…
It has to be one of the best shrimp recipes on the planet. My aunt was given this recipe by a friend awhile back, and it has now become one of our families “signature recipes.” Everyone just loves it, I mean, shrimp in a hot, buttery sauce, what more could you want?
The best part? It comes together super quick and easy. Served with some bread for sopping up the delicious buttery sauce is a must. Add a nice side salad and you are all set for an amazing dinner.
It’s amazing how good this shrimp is – you may want to adjust some of the seasonings if you are not into super spicy stuff, this shrimp is definitely fiery! I think it’s served best with bread for dipping, but I’m tempted to try it over rice, pasta, as a po’boy, in mac n’ cheese…the possibilities are really endless! We were left with some extra sauce, which would be excellent on some grilled corn…You can also freeze the extra sauce and save it for a rainy day!
serves 2 (double for more…you will likely want to share this with more people!)
- 1 Lb Extra large shrimp in shell (we used tail-on)
- 1 stick + 5 tbsp. unsalted butter
- 1 ½ tsp. fresh chopped garlic
- 2 tbsp. Worcestershire sauce
- 1/8 tsp. oregano
- ½ tsp. dried rosemary
- 1 tsp. cayenne
- 1 tsp. black pepper
- ½ tsp. dried thyme
- ½ c. shrimp stock (can substitute clam juice as it is more readily available – this is what we usually use)
- ½ c. beer at room temp (about half a bottle, yay for getting to drink the rest)!
- crusty bread, for serving
In a large saucepan over medium heat, melt the butter. Add the garlic and Worcestershire.
Add the oregano, rosemary, cayenne, pepper, and thyme. Stir to combine. Add the shrimp stock (or clam juice) and bring to a simmer.
Add shrimp and cook for 2 minutes, shrimp should start to turn opaque.
Shake back and forth and cook another 2 minutes…at the last minute add the beer.
Serve in large bowls with lots of crusty French bread for soaking up the broth.