Follow these steps for perfect results
butter
unsalted
onion
diced
garlic
smashed and minced
marjoram
chopped fresh
bay leaves
lemons
cut in half
dark beer
worcestershire sauce
hot sauce
red pepper flakes
crushed
shrimp
large, peeled, tails left on
salt
sea salt
black pepper
freshly ground
parsley
chopped fresh
French bread
crusty
Heat butter in a large cast-iron skillet over medium heat until sizzling hot.
Add diced onion, minced garlic, marjoram, and bay leaves.
Cook and stir until garlic releases an aroma (about 1 minute).
Squeeze lemon juice into the skillet, reserving 2 squeezed lemon halves.
Add beer, Worcestershire sauce, hot sauce, and red pepper flakes, stir to mix.
Thinly slice the reserved lemon halves and add to the skillet.
Bring the mixture to a low boil and simmer for 3-4 minutes.
Season the shrimp with salt and pepper to taste and add to the skillet.
Cook, stirring occasionally, until the shrimp are bright pink and cooked through (4-5 minutes).
Remove and discard the bay leaves.
Season with additional salt and pepper, if desired, and sprinkle with chopped parsley.
Serve warm with crusty French bread for dipping.
Expert advice for the best results
Adjust the amount of hot sauce and red pepper flakes to your desired level of spiciness.
Serve with Carolina Gold Rice or Creamy Cheese Grits to soak up the sauce.
Everything you need to know before you start
15 minutes
Sauce can be made ahead of time, add shrimp just before serving.
Serve in the skillet with crusty bread alongside. Garnish with a sprinkle of fresh parsley.
Serve with crusty French bread for dipping.
Serve over Carolina Gold Rice or Creamy Cheese Grits.
Acidity will cut through the richness.
A refreshing complement to the spicy shrimp.
Discover the story behind this recipe
Classic Cajun/Creole dish
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