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Cajun Shrimp a la Scott

Contributed By: Scott | See all of Scott's recipes
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Active Time:  12 Minutes
Total Time:  12 Minutes
If you love buttery, spicy shrimp - this recipe is for you! Friends from Chicago first turned us on to this, and over the years I've played with the "temperature". Feel free to experiment...some like it hot!
1 doz large shrimp in the shell
1 tsp ground cayenne pepper
1 tsp black pepper
1 tsp salt
½ tsp crushed red pepper
½ tsp thyme
½ tsp oregano
1 stick plus 5 tbsp butter – unsalted
1 ½ tsp minced garlic
1 tsp Worcestershire sauce
½ cup clam juice
¼ cup beer at room temp
Loaf French bread, cut into dipping sized pieces
Rinse and drain shrimp in cold water, discard head forward

In small bowl, combine all seasoning ingredients

In large skillet, put 1 stick butter, garlic, Worcestershire, and seasoning mix. Combine over high heat

When butter is melted, add shrimp

-cook 2 min – shaking NOT stirring

-add remaining butter + clam juice – cook 2 min more

-add beer and cook and shake 1 min longer

Immediately pour shrimp and liquid into deep plates

Serving tips:

While the shrimp are cooling so you can peel and eat, start dipping your bread into the juice. Awesome.

Goes great with an Italian salad that has some fresh crumbled cheese, like Gorgonzola, in it.

Date Added: 08/26/2009
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