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Name: Louisiana Shrimp
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: Cajun
Ingredients: 2 tb Unsalted butter; 1 lg Garlic clove, fine chopped; 1/4 ts Tsp. black pepper (up to 1/2; 1/8 ts Crushed red pepper flakes; 1/2 ts Thyme leaves, crumbled; 1/2 ts Salt; 1/4 ts Oregano leaves, crumbled; 3 lb Shrimps, medium-size or; 1 cn Beer (12 oz.); 1/4 ts Ground hot red, pepper (up

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INGREDIENTS

2 tb Unsalted butter
1 lg Garlic clove, fine chopped
1/4 ts Tsp. black pepper (up to 1/2
1/8 ts Crushed red pepper flakes
1/2 ts Thyme leaves, crumbled
1/2 ts Salt
1/4 ts Oregano leaves, crumbled
3 lb Shrimps, medium-size or
1 cn Beer (12 oz.)
1/4 ts Ground hot red, pepper (up

Servings

INSTRUCTIONS

1. Cut through shell of each shrimp along back to tail; remove vein, leaving shell on; or remove shells for easier handling when serving. 2. Melt butter in large saucepan over medium heat. Add garlic; cook 1 minute. Add beer, salt, thyme, ground red hot pepper, black pepper, oregano and red pepper flakes. Bring to boiling. Lower heat; cover and simmer 10 minutes. Add shrimp; cover and simmer 1 to 2 minutes or until shrimp are tender. Do not drain. Serve hot or chilled with broth. 3. Serve the peppery shrimp, simmered in beer, in a large bowl with the cooking liquid and plenty of bread for soaking up the broth. Garnish with lemon wedges. The shrimp are also delicious served chilled. Recipe can be halved or doubled. MAKE-AHEAD TIP: The shrimp can be prepared a day ahead and refrigerated, covered, and then served chilled. Source: Family Circle. From: CJHARTLIN Posted to MC-Recipe Digest V1 #561 by Nancy Berry on Apr 10, 1997

NOTES

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Louisiana Shrimp

2 tb Unsalted butter
1 lg Garlic clove, fine chopped
1/4 ts Tsp. black pepper (up to 1/2
1/8 ts Crushed red pepper flakes
1/2 ts Thyme leaves, crumbled
1/2 ts Salt
1/4 ts Oregano leaves, crumbled
3 lb Shrimps, medium-size or
1 cn Beer (12 oz.)
1/4 ts Ground hot red, pepper (up

1. Cut through shell of each shrimp along back to tail; remove vein,  leaving shell on; or remove shells for easier handling when serving.    2. Melt butter in large saucepan over medium heat. Add garlic; cook 1  minute. Add beer, salt, thyme, ground red hot pepper, black pepper, oregano  and red pepper flakes. Bring to boiling. Lower heat; cover and simmer 10  minutes. Add shrimp; cover and simmer 1 to 2 minutes or until shrimp are  tender. Do not drain. Serve hot or chilled with broth.    3. Serve the peppery shrimp, simmered in beer, in a large bowl with the  cooking liquid and plenty of bread for soaking up the broth. Garnish with  lemon wedges. The shrimp are also delicious served chilled. Recipe can be  halved or doubled.    MAKE-AHEAD TIP: The shrimp can be prepared a day ahead and refrigerated,  covered, and then served chilled. Source: Family Circle. From: CJHARTLIN    Posted to MC-Recipe Digest V1 #561 by Nancy Berry <nlberry@prodigy.net> on  Apr 10, 1997

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Nutrition

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Serving Size: 1 Serving (128g)
Recipe Makes: 12 Servings

Calories: 103
Calories from Fat: 103 (100%)

Amt Per Serving		% DV

	Total Fat 11.5g	15 %
	Saturated Fat 7.3g	36 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 0.4g
Cholesterol 30.5mg		9 %
Sodium 1.7mg		0 %
Potassium 6.9mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.1g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 103

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