Taste Tested Shrimp Dinner

I made this last night and it was out-of-this-world Delicious!  I found the original recipe on Saveur.  They called theirs New Orleans Barbecue Shrimp.  We did not see BBQ in it but tried it anyway.  I then made changes and this was the result.  I have listed the ingredients that I used in the change over.  I often cook a recipe and if needed make modifications by substituting or changing an ingredient.  If they are nothing short of fantastic I won't post them.  This Shrimp recipe is a keeper and definitely post worthy.  Go ahead and make it.  This Shrimp recipe is just an explosion of flavors that is New Orleans Mardi Gras.  It is super simple to make has a few simple ingredients and is ready in a flash.  We served this last night along with fresh roasted asparagus and rice pilaf. 

New Orleans Mardi Gras Shrimp

4 Tbsp Butter (Kate's sea salted)
3 medium sized fresh Garlic Cloves, Minced
1 can of Chopped Clams (Bar Harbor)
1/4 cup Molsens Gold Beer
3 Tbsp Worcestershire sauce
1/2 cup Chicken Broth (Kitchen Basics)
1/4 tsp Thyme
1/4 tsp basil
1/2 tsp Rosemary
1/8 tsp Oregano
1/4 tsp Hot Wing Sauce  (Uncle Pete's)
Cracked Pepper to taste
Crusty Italian Ciabatta

What to do first.
First get ingredients ready and set them a side.  When you are ready to cook it will come together fast.
Mince the garlic.  Take shells off shrimp and keep them.  Take Shrimp and add spring water to cover with a couple dashes of lemon juice I used (Silia brand) and a pinch of sea salt.  Toss a little, cover with plastic wrap and set in frig until needed.  When ready to use just drain the water out.  In another bowl I stirred together the Spices, Worcestershire sauce and Uncle Pete's.  Have your bottle of beer and canned clams ready to go. 

Cook this whole dish on low heat.  In a 10" fry pan saute the shrimp shells in 1 Tbsp Olive Oil and 1 Tbsp Butter.  Cook the shells for 2-4 minutes then add the Chicken Broth and continue cooking for another 4-6 minutes.  This makes a great base flavor.  Remove the shells and discard them.  Now add your minced garlic and continue cooking for 2-3 minutes more.  Stir in Wocestershire sauce and spice mixture.  Add your shrimp.  Cook 2-3 minutes then turn them over and cook another 1-2 minutes give or take.  They will be pink but not fully cook through.  Now finish by adding the Clams and Beer.  Stir and finish cooking another
2-4 minutes.  Remove Shrimp to a bowl and to the remaining broth add the other 3 Tbsp of butter stirring to blend.  This give the sauce a beautiful silky richness.  I do not think I have to mention this sauce is stupendous and the reason why you will want to mop up every drop with a crusty Italian bread slice.

Plate it up.  We put our Rice Pilaf on the plate and covered it with the Roasted Asparagus then on the side added the shrimp and covered them with the sauce.  The Shrimp was so tender and the explosion of flavors was well, Fantastic!  Enjoy it.

Until later...God Bless you
Narde