Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
6 tablespoons butter - divided use
2 teaspoons seafood seasoning or shrimp boil
1 teaspoon cracked black pepper
2 cloves garlic, finely chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh flat-leaf parsley, chopped
2 pounds large shrimp, peeled, with tail on
1 tablespoon Worcestershire sauce
1/4 cup beer
2 lemons, juiced
1/2 cup bottled clam juice
- Brown 3 tablespoons of butter in skillet; add seafood seasoning, pepper, garlic, parsley and shrimp. Sauté over high heat until shrimp are pink.
- Add Worcestershire, beer, lemon juice and clam juice. Bring to a boil and reduce. Whisk remaining 3 tablespoons of butter into sauce to finish.
- Serve over coleslaw, if desired, with extra sauce and crusty bread.
Makes 4 servings.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.