Title: PREJEAN'S BARBEQUE SHRIMP
  Categories: Seafood
       Yield: 1 Servings
  
     1/2 ts Basil
     1/2 ts Bay leaf -- crumbled
         pn Thyme
     1/2 c  Beer -- room temp
       1    Stick butter
       1 ts Fresh garlic -- mince
       1 ts Sugar
     1/2 c  Chicken stock
       1 tb Blonde roux
       1 tb Black pepper
         ds Tabasco sauce
       1 ts Worcestershire sauce
       2 lb Shrimp -- medium
  
   In a small bowl combine the seasoning mix ingredients. Combine 1
   stick of the butter, the garlic, worcestershire and seasoning mix in
   a large skillet over high heat.  When the butter is melted add the
   shrimp (deheaded with shell still on)  Cook for 2 minutes, shaking
   the pan. Don't stir. Add chicken stock; cook and shake pan for 2
   minutes. Add the beer and cook and shake the pan 1 minute longer.
   Remove from heat. Serve in bowls with a lot of French bread to dip in
   sauce. Very important to shake pan back and forth and NOT to stir, to
   blend the sauce well and to prevent oily texture. Source:  James
   Graham; Chef Prejeans Restaurant; Lafayette, La.
   
 

		

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