Ingredients

• 1-pound large uncooked shrimp [See note below].

• 1-teaspoon ground cayenne pepper [See note below].

• ½-teaspoon crushed red pepper.

• 1-teaspoon black pepper [course ground if you have it].

• ½-teaspoon salt.

• ½-teaspoon dried thyme leaves.

• ½-teaspoon dried crushed rosemary leaves.

• 1/8-teaspoon dried oregano leaves.

• 1 ½-sticks of unsalted REAL butter. DO NOT use margarine.

• 1 ½-tablespoons minced fresh garlic [about four cloves].

• 1-tablespoon Worcestershire sauce.

• ¼-cup chicken or fish broth.

• ¼-cup beer, room temperature.

• ½-medium yellow onion [preferably Vidalia] finely chopped.

• 1-stalk celery finely chopped.

• ¼-cup chopped scallions.

• 1 to 2 loaves of warn fresh French bread for dipping.

Dipping the French bread in the sauce is the fun part of the meal.

Preparation

PREPARATION:

  1.  Rinse shrimp in cold water and drain well.


  2.  In a large skillet, preferably iron; over medium heat sauté the Vidalia onion, celery and garlic in 1 stick melted butter [about 2 minutes].


  3.  Add all seasonings to the sautéed mix, except the chicken broth, beer and scallions.  Shake pan to mix ingredients.  


  4.  Add shrimp and cook over medium too medium high heat until shrimp are a rich pink color [about 2 minutes].


  5.  Add beer and chicken broth to the mix and cook for 2 additional minutes