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Shrimp Bread

Shrimp Bread recipe image
This vibrant shrimp dish delivers a burst of flavor with a blend of cayenne, black pepper, thyme, and rosemary. The shrimp are quickly saut&# 195;©ed in butter with garlic and Worcestershire sauce, then finished with a splash of beer and shrimp stock for a rich, aromatic sauce. ItâÂÂs a quick, flavorful meal thatâÂÂs perfect for weeknight dinners or casual gatherings. Serve it immediately with plenty of crusty bread to soak up the delicious, spicy butter sauce.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 281.6
Dietary: Gluten-free
Description
This vibrant shrimp dish delivers a burst of flavor with a blend of cayenne, black pepper, thyme, and rosemary. The shrimp are quickly saut&# 195;©ed in butter with garlic and Worcestershire sauce, then finished with a splash of beer and shrimp stock for a rich, aromatic sauce. ItâÂÂs a quick, flavorful meal thatâÂÂs perfect for weeknight dinners or casual gatherings. Serve it immediately with plenty of crusty bread to soak up the delicious, spicy butter sauce.
Ingredients
  • 1 teaspoons Ground cayenne pepper
  • 1 teaspoons Black pepper
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Crushed red pepper
  • 1/2 teaspoons Dried thyme leaves
  • 1/2 teaspoons Dried rosemary leaves, crush
  • 1/8 teaspoons Dried oregano leaves
  • 1/4 lbs + 5 Tablespoon unsalted butter
  • 1 teaspoons Worcestershire sauce
  • 1/2 teaspoons Minced garlic
  • 1/2 cups Basic shrimp stock
  • 1/4 cups Beer at room temperature
Directions
  1. 1
    Rinse the shrimp in cold water and drain well.
  2. 2
    Pinch off and discard the portion of the shrimp head from the eyes forward, leaving the orange shrimp fat attached if desired.
  3. 3
    In a small bowl, combine the cayenne pepper, black pepper, salt, crushed red pepper, thyme, rosemary, and oregano to make the seasoning mix.
  4. 4
    In a large skillet over high heat, melt 1 stick of butter.
  5. 5
    Add the garlic, Worcestershire sauce, and seasoning mix to the melted butter.
  6. 6
    When the butter is melted and fragrant, add the shrimp.
  7. 7
    Cook for 2 minutes, shaking the pan in a back-and-forth motion rather than stirring.
  8. 8
    Add the remaining 5 tablespoons of butter and the shrimp stock; cook and shake the pan for 2 minutes.
  9. 9
    Add the beer and cook, shaking the pan, for 1 minute longer.
  10. 10
    Remove from the heat and serve immediately.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 281.6kcal
% Daily Value *
Total Fat 23.5g37%
Saturated Fat 14.5g73%
Cholesterol 106.6mg36%
Sodium 2628.1mg110%
Total Carbohydrate 11.0g4%
Dietary Fiber 1.4g6%
Sugars 0.5g
Protein 8.4g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.

A certain percentage of oil is released when butter is melted. Shaking the pan in a back-and-forth motion and the addition of stock to the butter keep the sauce from separating and having an oily textureâÂÂstirring doesn't produce the same effect.

Keywords: shrimp, garlic, butter, cayenne, thyme, rosemary, oregano, beer, stock, worcestershire, spicy, saute, seafood, quick, dinner
Read it online: https://www.chefs-mate.com/recipe/shrimp-bread-7/