🫙 From the Spice Rack
Prejean's Barbeque Shrimp
1/2 ts Basil 1/2 ts Bay leaf -- crumbled pn Thyme 1/2 c Beer -- room temp 1 Stick butter 1 t Fresh garlic -- mince 1 t Sugar 1/2 c Chicken stock 1 tb Blonde roux 1 tb Black pepper
sideeasy
Ingredients8 items
Ingredients
- 1/2ts basil
- 1/2ts bay leaf -- crumbled
- 1Stickbutter
- 1t fresh garlic -- mince
- 1t sugar
- 1/2c chicken stock
- 1tb blonde roux
- 1tb black pepper
Directions
- 1
1/2 ts Basil 1/2 ts Bay leaf -- crumbled pn Thyme 1/2 c Beer -- room temp 1 Stick butter 1 t Fresh garlic -- mince 1 t Sugar 1/2 c Chicken s
- 2
Combine 1 stick of the butter, the garlic, worcestershire and seasoning mix in a large skillet over high heat
- 3
When the butter is melted add the shrimp (deheaded with shell still on) Cook for 2 minutes, shaking the pan
- 4
Don't stir
- 5
Add chicken stock
- 6
cook and shake pan for 2 minutes
- 7
Add the beer and cook and shake the pan 1 minute longer
- 8
Remove from heat