Louisiana Shrimp
Yield
8 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
shrimp
|
|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | large |
garlic cloves
chopped |
*
|
| 1 | can |
beer
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
thyme
crumbled |
*
|
| ¼ | teaspoon |
oregano
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
shrimp
|
|
| 3E+1 | ml |
butter, unsalted
|
|
| 1 | large |
garlic cloves
chopped |
*
|
| 1 | can |
beer
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
thyme
crumbled |
*
|
| 1.3 | ml |
oregano
crumbled |
|
Directions
Cut through shell of each shrimp along back to tail; remove when serving.
Melt butter in large saucepan over medium heat.
Add garlic; cook 1 minute.
Add beer, salt, thyme, ground red hot pepper, black pepper, oregano and red pepper flakes.
Bring to boiling.
Lower heat; cover and simmer 10 minutes.
Add shrimp; cover and simmer 1 to 2 minutes or until shrimp are tender.
Do not drain. Serve hot or chilled with broth.
Serve the peppery shrimp, simmered in beer, in a large bowl broth.
Garnish with lemon wedges.
