Prep 5 mins
Cook 6 mins
Having purchased large head-on shrimp, I wanted to do something other than steam them. I decided to cook them in a broth to take advantage of the extra flavor the heads would lend. My boyfriend loved the broth so much that he practically drank it. We put it over bowls of rice to accompany the shrimp, wishing I had a loaf of garlic bread to dip in it. I used red onion because I had it on hand, but any combination of onion, garlic and/or shallot would be delicious! I think I will saute diced celery with the onion mixture next time and add chopped parsley or cilantro at the end for garnish. Very simple, tasty and ready in minutes!
- 2 lbs large shrimp, head-on
- 1⁄2 cup butter
- 1 teaspoon salt (sea salt or kosher, if you have it)
- 1 teaspoon black pepper, ground
- 3⁄4 teaspoon dried thyme
- 1⁄4 teaspoon celery seed
- 1 tablespoon rosemary, minced
- 2 bay leaves
- 1⁄2 cup red onion, chopped
- 5 garlic cloves, minced
- 2 tablespoons shallots, minced (optional)
- 3 tablespoons Worcestershire sauce
- 1 1⁄2 tablespoons hot sauce
- 2 teaspoons cajun seasoning or 2 teaspoons Old Bay Seasoning
- 8 ounces beer, amber style preferably (Killians, Newcastle)
- 1⁄4 cup olive oil
- 1 tablespoon butter
- Saute garlic, onion and shallot in melted butter along with salt, pepper, thyme, celery seed, rosemary and bay leaves until translucent.
- Add shrimp and cook 2-3 minutes as they turn pink.
- Pour in beer, add worchestireshire, hot sauce and cajun spices. Cook 2-3 minutes more until completely pink.