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1
Pour the 2 beers into a heavy sauce pan, bring it to a boil and cook your shrimp in the beer till theyre pink and firm.
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2
Scoop out the shrimp and set them aside to cool as quickly as possible.
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3
Keep the beer over medium heat and reduce it to 1/2 to 3/4 cup.
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4
Dont boil it dry!
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5
Pour your reduced beer into a bowl and set aside.
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6
Use a spatula to get it all!
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7
Rinse your pan and wipe it dry w/ a paper towel.
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8
Put the pan back on the fire and drop in your butter.
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9
When it melts add your flour and make a roux.
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10
Do not try to make a dark roux, keep the color light for this dish.
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11
When your rouxs cooked for a minute or two, pull the pan from the heat & whisk in the beer & cream.
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12
Put the pan back on med heat and bring to a boil.
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13
As the sauce thickens, season it with salt, white pepper and cayenne to taste.
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14
I let my sauce simmer uncovered on med-low while the bread is heating, wrapped in foil, in a 400 degree oven.
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15
15 minutes or thereabout.
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16
Drop in the shrimp and let them heat through (doesnt take more than a couple minutes), ladle into shallow bowls.
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17
Add fresh chopped parsley if you like & serve with the french fread and ice cold beer.
