Ingredients
- 1 tomato
- 3 cup rice (cooked)
- 1 pound shrimp
- 3/8 cup butter
- 1/4 cup beer
- 1 teaspoon worcestershire sauce
- 1 1/2 teaspoon garlic
- 1 teaspoon cayenne
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon pepper (crushed red)
- 1/2 teaspoon thyme (dried)
- 1 teaspoon basil (dried)
- 1/2 teaspoon oregano (dried)
In large skillet over high heat, combine margarine, garlic and worcestershire sauce; add seasoning and herbs. When margarine is melted, add tomato and shrimp. Cook for 2 minutes, stirring evenly. Add beer and cover; cook for 1 minute longer or until shrimp are pink. Serve over rice.
