1 lb shrimp (21-25 count)
1 Tbsp Creole seasoning, divided
1 Tbsp olive oil
7 cloves garlic, minced
1/2 tsp dried rosemary, crushed (or 1/2 Tbsp chopped fresh rosemary)
1/2 Tbsp hot sauce
1 lemon, juiced
1-1/2 Tbsp Worcestershire sauce
1/4 cup amber beer
2 oz butter, room temperature (1/2 stick)
French bread baguette
Toss shrimp with 1 Tbsp. Creole seasoning in large bowl to coat.
Heat oil in heavy, large skillet over medium heat. Add garlic and rosemary and sauté until garlic is golden brown. Add seasoned shrimp; toss gently to coat.
Stir in hot sauce, lemon juice and Worcestershire sauce. Add beer and deglaze skillet, shaking gently. Simmer until beer is reduced by about half and shrimp are cooked through, about 2 min.
Stir in remaining Creole seasoning. Reduce heat to low. Gradually stir in butter to form a sauce consistency. Season shrimp mixture to taste with salt and pepper.
Divide shrimp mixture among four soup plates. Serve with French bread.
adapted from Commander’s Palace recipe published in Restaurants & Institutions