Louisiana Shrimp Esplanade

Ingredients and Instructions

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.