Ingredients
8 (10/15)shrimp, shelled, deveined
4 oz cooked rice
4 oz spicy butter sauce
SPICY BUTTER SAUCE:
1 1/2 cups beer
3/4 cup worcestershire sauce
1 T shallots, finely chopped
1/2 cup heavy cream
2 lbs unsalted butter, cubed
1/2 T garlic, finely chopped
1 T creole seasoning
1 1/4 T black pepper
1 T lemon juice
1 T rosemary, chopped
1/4 tsp fish sauce(or light soy)
Preparation
place shrimp over a medium hot grill and cook, turning once, until they lose their translucence. Remove tto a heated plate. Place beer, worcestershire, and shallots in a pot, and reduce until almost all liquid is evaporated. Add cream and reduce until thickened. Lower heat and start whisking in butter. when all butter is incorporated, remove from heat. whisk in remaining ingredients and serve over shrimp
