This is the recipe I mentioned in the post I did about shrimp being on sale. The recipe says that you should use 16-20 medium-to-large shrimp, but I used 2 lbs, and I didn't double any of the other ingredients. There was still plenty of sauce/broth for the shrimp.
2 tsp dried rosemary (I only use 1 b/c I'm not big on rosemary)
1 tsp dried oregano
1 tsp crushed red pepper flakes
1 tsp sweet paprika (I used regular--not sure if it was sweet)
1 tsp whole black peppercorns
1 tsp salt
1/4 cup butter
4 cloves garlic, minced
shrimp (however much you want to make)
1/2 cup chicken broth
1/2 cup beer
2 tbs minced parsley (I didn't add this)
2 tbs fresh lemon juice
Grind the first 6 ingredients in a spice mill or coffee grinder. Melt butter in a large skillet over medium heat. Add spice mixture and garlic. Cook, stirring, for 2 minutes. Add shrimp and cook for 4-5 minutes. Remove shrimp from pan and add chicken broth and beer. Bring to a boil over high heat and cook for 1 1/2 to 2 minutes. Turn off the heat and return the shrimp to the pan to heat through. Season with parsley and lemon juice. Serve. (Be forewarned that this recipe packs a bit of heat. We don't like really spicy foods, and we don't think it's too bad though. It just might make your nose run just a bit.)
Now I'm off to make Erin's Mexican Polenta Pie. Mmm....
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1 comment:
sounds good! we haven't had shrimp in forever, this'll be a good excuse to get some. :)
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