My Own Recipe
You decide which is better....
2 lbs real butter
bottle of canola oil (You will only need a few
3-4 tsp black pepper
2 tbs chopped rosemary leaves
1/2 cup Worcestershire Sauce
6 oz of beer
6 cloves garlic, chopped fine
1 medium onion, chopped fine
3 tbs chopped parsley
2 tsp fresh squeezed lemon juice
5 lbs Jumbo Shrimp in the shell
Pour 2 tbs of oil into bottom of cast iron Dutch oven (or
heavy bottomed pot) and sauté the garlic, onions, parsley, and
rosemary. Cook until tender, do not brown.
Melt butter gently over sautéed vegetables and add beer,
Worcestershire sauce, black pepper and lemon juice. Bring
mixture to light boil. Add shrimp. Then add oil until all
shrimp are covered. (Ideally butter and oil mixture should
never become more than 50% oil) Bring to boil for 3 minutes, and
then turn off fire. Soak for 15 minutes.
Ladle into large bowls. Serve with garnishment of fresh
parsley and French bread. Bread should be eaten after being
dipped in sauce.