🫙 From the Spice Rack
Louisiana Shrimp
3 pounds Shrimps -- medium-size or 2 tablespoons Unsalted butter 1 large Garlic clove -- fine chopped 1 can Beer (12 oz.) 1/2 teaspoon Salt 1/2 teaspoon Thyme leaves -- crumbled
maineasy
Ingredients8 items
Ingredients
- 3poundshrimps -- medium-size or
- 2tablespoonunsalted butter
- 1large garlic clove -- fine chopped
- 1canbeer (12 oz.)
- 1/2teaspoonsalt
- 1/2teaspoonthyme leaves -- crumbled
- 1/4teaspoon1/2 tsp. ground hot red -- pepper
- 1/4teaspoon1/2 tsp. black pepper
Directions
- 1
3 pounds Shrimps -- medium-size or 2 tablespoons Unsalted butter 1 large Garlic clove -- fine chopped 1 can Beer (12 oz.) 1/2 teaspoon Salt
- 2
ground hot red -- pepper 1/4 teaspoon -1/2 tsp
- 3
black pepper 1/4 teaspoon Oregano leaves -- crumbled 1/8 teaspoon -1/4 tsp
- 4
crushed red pepper -- flakes 1
- 5
Cut through shell of each shrimp along back to tail
- 6
remove vein, leaving shell on
- 7
or remove shells for easier handling when serving
- 8
Melt butter in large saucepan over medium heat