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Ultimate New Orleans-Style Shrimp Recipe

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Ingredients

Adjust Servings:
1 lb shrimp
4 ounces unsalted butter, plus
5 tablespoons unsalted butter
1 1/2 teaspoons minced garlic
1 teaspoon worcestershire sauce
1/2 cup chicken broth
1/4 cup beer, at room temperature
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/8 teaspoon dried oregano

Nutritional information

921
Calories
700 g
Calories From Fat
77.9 g
Total Fat
48.2 g
Saturated Fat
640 mg
Cholesterol
1320.3 mg
Sodium
4.3 g
Carbs
0.9 g
Dietary Fiber
0.7 g
Sugars
49.9 g
Protein
902g
Serving Size

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Ultimate New Orleans-Style Shrimp Recipe

Features:
    Cuisine:

    The recipe sounds OK but Chill failed to realize that on glass topped stoves there is no such thing as "shake the pan" unless you don't mind ruining the glass.....

    • 35 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    The Very Best New Orleans Shrimp, Absolutely the very best! Make sure you double this recipe Everyone loves the dipping sauce! A friend gave it to me years ago, it was from Gourmet magazine , The recipe sounds OK but Chill failed to realize that on glass topped stoves there is no such thing as shake the pan unless you don’t mind ruining the glass , This is a great recipe – but pretty rich My guests loved it and we all dipped our crustry french bread in the juice – great


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    Steps

    1
    Done

    Combine Mix and Store in Glass Jar, Tightly Sealed.

    2
    Done

    in Heavy Skillet Over High Heat Combine 4 Oz.

    3
    Done

    Butter,Garlic, Worcestershire and Seasoning Mix.

    4
    Done

    When Butter Is Melted, Add Shrimp.

    5
    Done

    Cook For 2 Minutes, Shaking Pan Back and Forth.

    6
    Done

    Don't Stir!

    7
    Done

    Add Remaining Butter, Stock and Beer.

    8
    Done

    Cook For an Additional 2 Minutes, Shaking the Pan.

    9
    Done

    Remove from Heat.

    10
    Done

    Serve Immediately in Bowl With Lots of French Bread to Soak Up the Sauce.

    11
    Done

    *shaking the Pan in a Back and Forth Motion, Along With the Additional of the Stock Helps Keep the Sauce from Separating and Having an Oil Texture.

    12
    Done

    Stirring Doesn't Do the Same.

    Avatar Of Thomas Bryant

    Thomas Bryant

    Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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