Ingredients
-
1
-
4
-
5
-
1 1/2
-
1
-
1/2
-
1/4
-
-
1
-
1
-
1/2
-
1/2
-
1/2
-
1/2
-
1/8
Directions
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. |
