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1
Rinse shrimp in cool water and drain well.
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2
Healthy pinch off and throw away head, but leave as much of the fat in the head attached to the body
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3
(I said it would taste good; not which it would be good for you!
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4
).
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5
In a small bowl combine the seasoning mix ingredients.
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6
Combine 1 stick of the butter, the garlic, Worcestershire, and seasoning fold in a large skillet over high heat.
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7
When the butter is melted, add in the shrimp.
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8
Cook for 2 min, shaking the pan (versus stirring) in a back-and-forth motion.
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9
Add in the remaining 5 tbsp butter and the stock; cook and shake pan for 2 min.
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10
Add in the beer and cook and shake the pan 1 minute longer.
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11
Remove from heat.
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12
Serve immediately in bowls with lots of French bread (use the bread to soak up the sauce!
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13
).Shrimp Stock Place water and shrimp parts in a stock pot or possibly large saucepan.
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14
Bring to a boil over high heat, then gently simmer at least 4 hrs, preferably 8, replenishing the water as needed to keep about 1 qt of liquid in the pan.
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15
The pot may be uncovered or possibly set a lid on it askew.
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16
Strain, cold, and chill till ready to use.
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17
If in a hurry, simmer 20 to 30 min.
