![\"nosnrimp\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2013\/12\/nosnrimp.jpg\")
<\/a>24 jumbo shrimp, peeled (or unpeeled as I did), tails left on<\/p>\n2 tsp. Creole or Cajun Seasoning<\/p>\n
1\/4 cup canola oil<\/p>\n
4 cloves, garlic, minced<\/p>\n
1\/2 cup beer<\/p>\n
5 Tbsp. hot sauce (tabasco if you really want these hot, otherwise use Frank’s)<\/p>\n
5 Tbsp. Worcestershire<\/p>\n
Juice from one lemon<\/p>\n
6 Tbsp. unsalted cold butter, cut into small pieces<\/p>\n
Crusty French Bread for serving<\/p>\n
<\/p>\n
Put the shrimp and Creole seasoning into a bowl and toss to coat; set aside.\u00c2\u00a0 Heat a large skillet over medium heat until hot.\u00c2\u00a0 Add the oil and garlic to the skillet and cook until the garlic is golden, about 1 minute.\u00c2\u00a0 Add the shrimp and cook, flipping once, until the start to turn pink, about 30 seconds.\u00c2\u00a0 Transfer the shrimp to a large plate and set aside.\u00c2\u00a0 Add the beer, hot sauce, Worcestershire, and lemon juice to the skillet and stir well.\u00c2\u00a0 Bring to a simmer and cook 5-7 minutes.\u00c2\u00a0 Whisk in the butter, a few pieces at a time (the sauce will start to thicken).\u00c2\u00a0 Return the shrimp to the skillet and toss to coat.\u00c2\u00a0 Return the skillet medium heat and cook until the shrimp and cooked through, 2-3 minutes.\u00c2\u00a0 Transfer the shrimp sauce to serving plate and serve with chunks of warm, crusty bread.\u00c2\u00a0 These are not as “hot” as you would imagine from the ingredients in this recipe.\u00c2\u00a0 They are well spiced, full of flavor and I left the shells on to make them more messy and fun to eat!\u00c2\u00a0 The sauce is so good you will be sucking if off the shell!<\/p>\n","protected":false},"excerpt":{"rendered":"
These shrimp are cooked in a skillet, not on a grill:\u00c2\u00a0 barbecue – in this case, refers to the sweet-hot sauce served with them.\u00c2\u00a0 Serve this with plenty of crusty bread for mopping up that mouthwatering sauce. 24 jumbo shrimp, peeled (or unpeeled as I did), tails left on 2 tsp. Creole or Cajun Seasoning 1\/4 cup canola oil 4 cloves, garlic, minced 1\/2 cup beer 5 Tbsp. hot sauce (tabasco if you really want these hot, otherwise use Frank’s)…<\/p>\n