1/2 teaspoon basil
1/2 teaspoon bay leaf — crumbled
pinch of thyme
1/2 cup beer — room temp
1 stick butter
1 teaspoon fresh garlic — mince
1 teaspoon sugar
1/2 cup chicken stock
1 tablespoon blonde roux
1 tablespoon black pepper
dash of tabasco sauce
1 teaspoon Worcestershire sauce
2 lb shrimp — medium
In a small bowl combine the seasoning mix ingredients.
Combine 1 stick of the butter, the garlic, worcestershire and seasoning mix in a large skillet over high heat. When the butter is melted add the shrimp (deheaded with shell still on) Cook for 2 minutes, shaking the pan. Don’t stir.
Add chicken stock; cook and shake pan for 2 minutes. Add the beer and cook and shake the pan 1 minute longer. Remove from heat.
Serve in bowls with a lot of French bread to dip in sauce.
Very important to shake pan back and forth and NOT to stir, to blend the sauce well and to prevent oily texture.