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Frank Randol

Frank Beaulieu Randol

Jumbo Gulf shrimp simmered in a rich Creole Herb Velouté with garlic toast points for dipping.

For the Seasoning, mix:
1 t. salt
1/8 t. Oregano
1/4 t. Garlic
1/4 t. Black Pepper
1/8 t. Onion Powder
1/16 t. White Pepper
1/8 t. Paprika
1/16 t. Red Pepper
1/8 t. Thyme
Measure 3 1/2 T. of the above seasoning and add:
1 T. black pepper
1/2 t. rosemary
1/4 c. butter
4 oz. beer
1 T. fresh garlic
2 oz. Worchestershire Sauce

2 lbs. Large Shrimp (shell on)
In a saucepan, sauté shrimp with shell on in butter. Add fresh garlic, seasoning, beer and Worchestershire sauce and simmer over medium heat for 5 minutes.
Serve with Lots of Fresh French Bread to soak up all the sauce.

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