Shrimp of the Week
Living on the Gulf Coast has so many advantages ~ like fresh shrimp. Enjoy one of our favorite ways to serve shrimp.
Shrimp in Beer-Butter Sauce
2 pounds shrimp -shelled and deveined
4 tablespoons butter
3 garlic cloves -minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can of beer at room temperature
1 tablespoon cornstarch -dilute in water
In a large skillet, melt butter over medium high and sauté garlic until garlic begins to brown. Add the herbs, stir and toss in the shrimp. Cook until they turn pink. Add the beer and simmer for about a minute. Stir in the dissolved cornstarch to thicken and serve over hot rice or pasta.
From my cookbook Grits to Guacamole.
Get this recipe and many more in my Grits to Guacamole cookbook, click here.