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| American Grill's N'Awlins Bbq Shrimp |
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| For shrimp : |
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| 2 dozen |
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large shrimp, (about 1 lb) |
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| ¼ lb |
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unsalted butter, plus |
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| 5 Tbs |
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unsalted butter |
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| 1½ tsp |
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minced garlic |
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| 1 tsp |
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worcestershire sauce |
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| ¼ cup |
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beer, at room temperature |
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| for seasoning mix : |
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| 1 tsp |
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ground red pepper, preferably cayenne |
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| 1 tsp |
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freshly-ground black pepper |
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| ½ tsp |
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salt |
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| ½ tsp |
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crushed red pepper |
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| ½ tsp |
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dried thyme leaves |
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| ½ tsp |
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dried rosemary leaves, crushed |
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| 1/8 tsp |
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dried oregano leaves |
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| 1 |
Rinse the shrimp in cold water and drain well. Peel and devein shrimp. Set aside. |
| 2 |
In a small bowl, combine seasoning mix ingredients. Combine 1 stick butter, garlic, Worcestershire sauce and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp. Cook for 2 minutes, shaking the pan (don't stir) in a back-and-forth motion. Add remaining 5 tablespoons butter, cook and shake pan for 2 minutes. Add beer and cook and shake the pan 1 minute longer. Remove from heat. |
| 3 |
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. |
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| Yield: 3 - 4 as an appetizer or 2 entree servings |
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| Recipe Type |
| Copycat, Seafood, Shrimp |
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