Spicy Drunken Shrimp

• Meat

  • 1/4 cup Franks redhot sauce

• Seafood

  • 24 Shrimp, jumbo

• Produce

  • 1/4 cup Celery, leaves
  • 4 cloves Garlic
  • 3 tsp Rosemary, Fresh

• Canned Goods

  • 1/2 cup Chicken stock

• Condiments

  • 2 tbsp Lemon juice
  • 1/4 cup Worcestershire sauce

• Baking & Spices

  • 1/4 tsp Black pepper, fresh ground
  • 1 tbsp Old bay seasoning
  • 1/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 1 Baguette

• Dairy

  • 6 tbsp Butter
  • 1/4 cup Heavy cream

• Beer, Wine & Liquor

  • 1 bottle Beer

Found on mantitlement.com

Description

Ingredients

• 24 jumbo shrimp, peeled and deveined with the tails left on
• 1 T. Old Bay Seasoning
• ¼ t. salt
• ¼ t. fresh ground black pepper
• 3 T. olive oil, divided
• 3 tsp. fresh rosemary, chopped
• 4 cloves of garlic, minced
• 1 bottle of beer
• ½ c. chicken stock
• ¼ c. worcestershire sauce
• ¼ c. Franks RedHot Sauce
• 2 T. lemon juice
• 6 T. butter, cut into pieces
• ¼ c. heavy cream
• ¼ c. chopped celery leaves
• 1 baguette

Directions

• Season the shrimp with the Old Bay, salt and pepper then toss to coat.
• Heat 2 T. of the olive oil in a large skillet over medium-high heat and add the shrimp, cooking for 2 minutes until pink.
• Remove the shrimp to a plate.
• Add the remaining 1 T. of olive oil to the skillet and saute the garlic and rosemary for 1 minute over low heat.
• Add the beer to the skillet and reduce for 3-4 minutes.
• Add the stock, worcestershire sauce and hot sauce then cook until thickened, about 5 minutes.
• Add the butter, lemon juice and cream and whisk until smooth.
• Add the cooked shrimp back to the pan to warm through.
• Top with chopped celery leaves.
• Serve with big pieces of the bread for mopping.