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Name: Mark Hornes Killer Shrimp
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1/2 ts Dried Oregano; 1/2 c Butter; 1 lb Unpeeled fresh shrimp; 1/2 ts Crushed red pepper; 1/2 ts Dried Rosemary; 1/2 c Beer; 1 tb Worchestershire sauce; 1/4 ts Cayenne pepper; 1/2 ts Salt; 2 Cloves garlic, crushed; 1/2 ts Dried thyme

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INGREDIENTS

1/2 ts Dried Oregano
1/2 c Butter
1 lb Unpeeled fresh shrimp
1/2 ts Crushed red pepper
1/2 ts Dried Rosemary
1/2 c Beer
1 tb Worchestershire sauce
1/4 ts Cayenne pepper
1/2 ts Salt
2 Cloves garlic, crushed
1/2 ts Dried thyme

Servings

INSTRUCTIONS

Melt the butter in a saucepan. Saute the crushed garlic and the crushed red pepper until they just barely begin to brown. (If the red pepper burns and turns completely black, discard and start over again.) Add the beer, Worchestshire, and the other other seasonings. Bring to boil, then cover and let simmer for about 15 minutes, stirring occasionally. Add the unpeeled shrimp to the broth mixture, and cook about 1-2 minutes until just pink. Immediately remove from heat. Let the shrimp stand in the broth, covered, for about five minutes (The shrimp will continue to cook). Serve will sliced sweet french bread. A few notes Id like to mention: Be sure to use real butter, since margarine and other spreads dont yield very good results. Avoid using dark beers, which tend to make the broth bitter. Regular old Bud or Corona seems to work the best. When cooking the shrimp, be sure not to overcook, as overcooked shrimp will come out tough. Lastly, I found the above recipe to be a bit on the mild side for my taste. When I cook it, I like to double the amounts of seasonings (but not the worchestshire) to make it a little more spicy. Recipe by: Mark Horne Posted to MC-Recipe Digest V1 #584 by Sheri McRae on Apr 22, 1997

NOTES

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Mark Hornes Killer Shrimp

1/2 ts Dried Oregano
1/2 c Butter
1 lb Unpeeled fresh shrimp
1/2 ts Crushed red pepper
1/2 ts Dried Rosemary
1/2 c Beer
1 tb Worchestershire sauce
1/4 ts Cayenne pepper
1/2 ts Salt
2 Cloves garlic, crushed
1/2 ts Dried thyme

Melt the butter in a saucepan. Saute the crushed garlic and the crushed red  pepper until they just barely begin to brown. (If the red pepper burns and  turns completely black, discard and start over again.) Add the beer,  Worchestshire, and the other other seasonings. Bring to boil, then cover  and let simmer for about 15 minutes, stirring occasionally. Add the  unpeeled shrimp to the broth mixture, and cook about 1-2 minutes until just  pink. Immediately remove from heat. Let the shrimp stand in the broth,  covered, for about five minutes (The shrimp will continue to cook). Serve  will sliced sweet french bread. A few notes Id like to mention: Be sure to  use real butter, since margarine and other spreads dont yield very good  results. Avoid using dark beers, which tend to make the broth bitter.  Regular old Bud or Corona seems to work the best. When cooking the shrimp,  be sure not to overcook, as overcooked shrimp will come out tough. Lastly,  I found the above recipe to be a bit on the mild side for my taste. When I  cook it, I like to double the amounts of seasonings (but not the  worchestshire) to make it a little more spicy.    Recipe by: Mark Horne Posted to MC-Recipe Digest V1 #584 by Sheri McRae  <sherae@zeta.org.au> on Apr 22, 1997

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Nutrition

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Serving Size: 1 Serving (354g)
Recipe Makes: 2 Servings

Calories: 450
Calories from Fat: 417 (93%)

Amt Per Serving		% DV

	Total Fat 46.3g	62 %
	Saturated Fat 29.2g	146 %
	Monounsaturated Fat 12g
	Polyunsanturated Fat 1.8g
Cholesterol 122mg		38 %
Sodium 414mg		14 %
Potassium 148.8mg		4 %
Total Carbohydrate 6.4g		2 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 5.5g
Protein 1.2g		2 %
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: 450

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