1/2 cup unsalted butter
1/4 teaspoon cayenne pepper
2 teaspoons garlic minced
1-1/2 tablespoons freshly ground
1 cup celery, minced
black pepper
2 bay leaves
2 pounds large-jumbo shrimp with heads, eyes pinched off
2 teaspoons rosemary, crumbled
1/2 teaspoon basil, crumbled
1/2 cup shrimp stock or clam juice
1/2 teaspoon oregano, crumbled
1/2 cup beer
1 – 1-1/2 teaspoons salt
I lemon, sliced thin
The shrimp heads contain fat, which adds flavor to the sauce. If the heads offend your guests, remove them before serving. Baking will separate the shrimp meat from the shell making the shrimp extra flavorful and easy to peel. A good French bread is essential to sop up the delicious sauce.
The black pepper is a very important ingredient in this dish. If you aren’t grinding your own, at least open a fresh can of medium-course ground black pepper.
Serves 4
Melt butter in a 12-inch cast-iron skillet, sauté celery and garlic, and add all seasonings. Simmer on low heat for 10 minutes. Remove from heat and let mixture stand for 30 minutes. Add shrimp and cook over medium heat, stirring, until shrimp turn pink. Add stock, beer, and lemon, cook 2 minutes longer. Bake in skillet for 10 minutes in 450-degree oven (optional). Serve in a deep plate with salad, new potatoes and lots of French or Cuban bread.
Wet towels are appreciated at the end of this meal!