05-05-2005, 04:26 AM
1 pound jumbo shrimp (heads on or off)
Mix thoroughly following spices:
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon chopped rosemary (measure first, then chop)
1/2 teaspoon leaf oregano
1 teaspoon paprika
1/2 teaspoon thyme
Butter mixture
1/4 pound unsalted butter
2 teaspoons Worcestershire sauce
1/2 teaspoon granulated garlic
Melt unsalted butter. Add and mix Worcestershire and granulated garlic. Place cast iron skillet over medium flame. Ladle 2 ounces butter mixture into skillet. Add three teaspoons spice mixture and stir to mix well. Bring to simmer.
Place shrimp in skillet and cook for 30 seconds on each side. Lower flame (or heat) and ladle 1 1/2 ounces beer into skillet. Add 1 scoop cooked rice to the center of skillet and pull from flame. Sprinkle with chopped parsley. Garnish with kale and lemon wedges. (Optional: mix unused butter and spices together for drizzling or dipping sauce, or keep for another time.)
Mix thoroughly following spices:
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon chopped rosemary (measure first, then chop)
1/2 teaspoon leaf oregano
1 teaspoon paprika
1/2 teaspoon thyme
Butter mixture
1/4 pound unsalted butter
2 teaspoons Worcestershire sauce
1/2 teaspoon granulated garlic
Melt unsalted butter. Add and mix Worcestershire and granulated garlic. Place cast iron skillet over medium flame. Ladle 2 ounces butter mixture into skillet. Add three teaspoons spice mixture and stir to mix well. Bring to simmer.
Place shrimp in skillet and cook for 30 seconds on each side. Lower flame (or heat) and ladle 1 1/2 ounces beer into skillet. Add 1 scoop cooked rice to the center of skillet and pull from flame. Sprinkle with chopped parsley. Garnish with kale and lemon wedges. (Optional: mix unused butter and spices together for drizzling or dipping sauce, or keep for another time.)