Louisiana Shrimp Esplanade
LouisianaSeafoodIntermediate20 minBy Northstar
Ingredients
Servings
4
- 24 count large fresh shrimp, in the shell
- 12 oz butter
- 1 tbsp puréed garlic
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 0.5 tsp dried oregano
- 0.5 tsp crushed red pepper
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 8 oz beer
- 4 cup cooked white rice
- 0.5 cup finely chopped scallions
Instructions
- 1
Wash shrimp and leave in the shell.
- 2
Melt butter in a large frying pan over medium-high heat. Stir in the garlic, Worcestershire sauce, thyme, rosemary, oregano, red pepper, cayenne, and black pepper.
- 3
Add shrimp and shake the pan to immerse the shrimp in the butter. Sauté for 4 to 5 minutes until they turn pink.
- 4
Pour in the beer and stir for another minute, then remove from the heat.
- 5
Shell and devein the shrimp and arrange on a bed of rice.
- 6
Pour the pan juices on top and garnish with chopped scallion. Serve immediately.
Tags
americanlouisiana