Ready in 15 minutes
Flavorful and spicy this recipe is best served with rice and crusty bread. I changed the name from the original Barbecued Shrimp because the original was misleading. It wasn't like typical BBQ, nor did it have BBQ sauce nor do you cook it on the grill ... so spicy, cajun (although it doesn't use typical cajun seasonings) is the best I can do. Trust me, if you love shrimp and spicy combined with quick and easy ... you will love it!
Rinse and devein the shrimp, defrost if frozen. Combine the dry spices (peppers, salt, thyme, rosemary, oregano).
In large skillet combine 1 stick of the butter, garlic, Worcestershire and spices over high heat. When butter is melted add the shrimp. Cook 2 minutes, shaking the pan to combine while cooking. Add the rest of the butter and the stock and cook and shake for 2 more minutes.
Shrimp should be pink by about now. Add the beer and cook another few minutes. Serve immediately over rice and with lots of crusty bread.
NOTE: if you like this recipe, make up a big batch of the dried seasoning to make this dish truly quick and easy. Multiply by 6 or 8 ... I do 4X the spices but use tablespoons instead of teaspoons and the proportions will remain the same. Mix well then use 4 slightly rounded teaspoons per batch. Adjust the chicken stock to make it more or less spicy.