Ingredients
- 2 Pounds large shrimp, peeled, with tail on
- 2 Teaspoons seafood seasoning or shrimp boil (We like Zatarain’s Dry Crawfish, Shrimp and Crab Boil)
- 6 Tablespoons grass fed butter, divided
- 1 Teaspoon cracked black pepper
- 2 Cloves garlic, finely chopped
- 1 Tablespoon fresh basil, chopped
- 1 Tablespoon fresh oregano, chopped
- 1 Tablespoon fresh parsley, chopped
- 1 Tablespoon Worcestershire sauce
- ¼ Cup beer
- 2 Lemons, juiced
- ½ Cup bottled clam juice
Directions
Brown 3 tablespoons of butter in skillet; add seafood seasoning, pepper, garlic, parsley and shrimp. Sauté over high heat until shrimp are pink. Add Worcestershire, beer, lemon juice and clam juice. Bring to a boil and reduce. Whisk remaining 3 tablespoons of butter into sauce to finish. Serve with coleslaw. Click for our recipe.