by Guerry Norwood

1 Tbs. Cayenne Pepper

1/6 tsp. Black Pepper

1/6 tsp. Salt

1 Tbs. Gumbo File

1/2 Tbs. Thyme Leaves (crushed)

1/2 Tbs. Oregano Leaves (crushed)

1/4 Tbs. Caraway Seeds

6 Cloves of Garlic (crushed & peeled)

1 Stick of Butter

2 tsp. Worcestershire Sauce

1 Can of Beer (room temperature)

2 Large Cans of Tomatoes (coarsely diced)

1 Loaf of French Bread

2 Pounds of Fresh Georgia Shrimp (deveined and shelled)

Clean and devein shrimp under cold running water. Drain well and set aside. In small bowl combine all of the seasonings. In a large skillet, combine the butter, garlic, Worcestershire and seasonings. Mix in the skillet and heat over high heat. When the butter is melted, add the tomato and then the shrimp. When mixture comes to a boil, cook for two minutes stirring evenly. Add the beer, stir and cover. Cook for one minute longer. Remove from heat and cover. Cook the French bread until crispy. Use bread to dip in sauce.

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