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The Essential Seafood Cookbook

The Essential Seafood Cookbook


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Publicado porbullfly
Seafood Cookbook
Seafood Cookbook

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Published by: bullfly on Dec 24, 2007
Copyright:Attribution Non-commercial


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24 large fresh shrimp
12 ounces butter
1 tablespoon puréed garlic
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1 teaspoon cayenne pepper
1 teaspoon black pepper
8 ounces beer
4 cups cooked white rice
1/2 cup finely chopped scallions

Wash shrimp and leave in the shell. Melt butter in a large frying pan and stir in the garlic,
Worcestershire sauce and seasonings. Add shrimp and shake the pan to immerse the shrimp in butter,
then sauté over medium−high heat for 4 to 5 minutes until they turn pink. Next, pour in the beer and
stir for a further minute, then remove from the heat. Shell and devein the shrimp and arrange on a bed
of rice. Pour the pan juices on top and garnish with chopped scallion.

Serve immediately.

Louisiana Shrimp Esplanade


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