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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spicy Drunken Shrimp Recipe

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This recipe for Spicy Drunken Shrimp is from The Puskas Edwards Hewitson Kelly Family Cookbook v.5, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 jumbo shrimp, peeled and deveined with the tails left on
1 tbsp Old Bay Seasoning
1/4 tsp salt
1/3 tsp freshly ground pepper
3 tbsp olive oil, divided
3 tsp fresh rosemary, minced fine
1 bottle of beer
1/2 c chicken stock
1/4 c worcestershire sauce
1/4 c Frank's Redhot sauce
2 tbsp lemon juice
6 tbsp butter cut into pieces
1/4 c heavy cream
1/4 c chopped celery leaves
1 baguette
Directions:
Directions:
Season the shrimp with the Old Bay, salt and pepper and then toss to coat. Heat 2 tbsp oil in large skilled over med-hi; add shrimp, cook for 2 min until pink. Remove shrimp to plate. Add remaining 1 tbsp oil to skillet and saute garlic and rosemary for 1 min over low. Add beer and cook to reduce for 3-4 min. Add stock, worcestershire sauce and hot sauce, cooking until thickened (about 5 min). Add butter, lemon juice, and cream and whisk until smooth. Add cooked shrimp back into pan to warm. Top with chopped celery leaves;. Serve with baguette slices for mopping.

 

 

 

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