From http://inthekitchenwithkath.com
(Adapted from a recipe in Chef Paul Prudhomme’s Louisiana Kitchen)
In New Orleans shrimp in the shell with their heads are used. Diners use their fingers to peel and eat. In Seattle, the shrimp are generally sold "headless"; I have successfully made this with shelled shrimp and with shrimp in their shells. Your choice. Don’t skimp on the butter. It’s what makes this dish special.
Serves 2
Seasoning mix:
½ teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
½ teaspoon salt
¼ teaspoon red pepper flakes
½ teaspoon dried thyme leaves
½ teaspoon dried rosemary leaves, minced
1/8 teaspoon dried oregano leaves
2 dozen shrimp with their shells (about 1 pound)
¼ pound (1 stick) plus 5 tablespoons unsalted butter
1½ teaspoons minced garlic
1 teaspoon Worcestershire sauce
½ cup shrimp stock (or chicken broth)
¼ cup beer at room temperature
Rinse and clean the shrimp.
In a small bowl, combine the seasoning mix ingredients.
In a large skillet, melt 1 stick of butter with the seasoning mix, garlic and Worcestershire sauce.
When the butter is melted, add the shrimp and cooking, shaking the pan or gently stirring, for 2 minutes. Add the 5 tablespoons butter and the stock and cook, shaking and/or stirring for 2 more minutes. Add the beer and shake and cook for 1 more minute. Serve in shallow soup bowls with plenty of French bread.