Makes a great appetizer too!
Prep time: 20 minutes (more, if shrimp needs to be cleaned).
Ingredients:
1 cup northern shrimp, about 8 ounces, peeled and patted dry with towel
1 tsp kosher salt
1 tsp chile powder
1 tbs coarse ground black pepper
1 tbs chopped garlic
1/4 cup beer; local beer is always the best
1/4 cup fresh lemon juice
1/4 cup Worcestershire sauce
3 tbs of vegetable oil
2 ounces of cold butter
3 tbs of minced chive
Procedure:
1 In a bowl, mix shrimp, garlic, salt, chili powder and black pepper.
2. In a HOT medium sauté pan, add 3 tbs of vegetable oil and sauté shrimp for 1 minute and
then remove from pan.
3. Place sauté pan back on the heat, add beer, lemon juice and Worcestershire sauce, then
reduce on high heat for 2 minutes. DON'T let pan go dry!
4. When liquid is reduced to about 1/3 of its original volume, add shrimp to pan and continue cooking for 30 seconds.
5. Remove pan from heat and slowly stir in cold butter. Serve it hot and garnish with chives. Dish can be served with French bread, biscuits, cheese grits, polenta, pasta, etc.
Recipe Author: Chef Michael Ruoss
Restaurant: Salu Restaurant, New Orleans, LA
Source: http://www.gmri.org/upload/files/HoH%20Brochure.pdf