- 2 dozen large shrimp with heads and shells, about 1 pound (I use raw frozen shrimp from Costco)
- ¼ pound (1 stick), + 5 tablespoons unsalted butter, in all
- 1½ teaspoons minced fresh garlic
- 1 teaspoon Worcestershire sauce
- 1 tablespoon + 1 teaspoon Chef Paul Prudhommes’s Seafood Magic or or Blackened Redfish Magic
- ½ cup shrimp stock
- ¼ cup beer, unopened but at room temperature (don’t forget to take the beer out. Cold beer will raise the temperature in the pan.
- Defrost the shrimp in the refrigerator. Rinse the shrimp in cold water and drain them well saving ½ cup of the water to substitute for the shrimp stock if you can’t find it in the store. Set aside.
- Combine 1 stick of the butter, the garlic, Worcestershire sauce, and Seafood Magic® or Blackened Redfish Magic® in a large skillet over high heat.
- When the butter melts, add the shrimp. Cook for 2 minutes, shaking (Don't ignore the specific instructions to shake the pan back and forth rather than stir. When you're working with melting butter, especially in a dish with a high ratio of butter to other ingredients, stirring can cause the oils in the butter to separate out, and it will make the sauce seem oily.)
- Add the remaining 5 tablespoons butter and the stock. Cook and shake the pan for 2 minutes.
- Add the beer and cook and shake the pan for 1 minute more.
- Remove from the heat and serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.
- Tips & Cheats:
- It’s easy to overcook the shrimp since everything happens so fast. Make sure all you ingredients are ready to go. Transfer the shrimp to a clean serving dish immediately. It will keep cooking in the pan, even if it’s off the heat. You can leave the sauce in the pan. I usually serve the sauce and the shrimp in separate dishes along with rice and really good French bread.
- If you want to double this recipe, the cookbook says you should do it in separate batches. Repeat the process. You can even make it ahead of time and refrigerate the Shrimp. Put the shrimp in the hot sauce just before serving. I double the recipe for every 2 people.
Recipe Credit: (Very slightly modified from Chef Paul Prudhomme's Louisiana Kitchen.*)