Ingredients
- 1 stick butter
- 1 blonde roux
- 500 gr shrimp
- 120 ml beer (room temp)
- 120 ml chicken stock
- 16 gr black pepper
- 5 ml worcestershire sauce
- 4 gr sugar
- 3 gr garlic mince (fresh)
- 1 gr basil
- 1 gr bay leaf crumbled
In a small bowl combine the seasoning mix ingredients. Combine 1 stick of the butter, the garlic, worcestershire and seasoning mix in a large skillet over high heat. When the butter is melted add the shrimp (deheaded with shell still on) Cook for 2 minutes, shaking the pan. Don't stir. Add chicken stock; cook and shake pan for 2 minutes. Add the beer and cook and shake the pan 1 minute longer. Remove from heat. Serve in bowls with a lot of French bread to dip in sauce. Very important to shake pan back and forth and NOT to stir, to blend the sauce well and to prevent oily texture.