Ingredients:

16 each Shrimp, 16 /20 ct., peeled and deveined, tail-on

as needed Chef Larry's Cajun Spice (recipe follows)

2 oz. Butter

1/4 tsp. Garlic. minced

1/3 tsp. Shallot, minced

4 oz. Beer

1/3 cup Heavy cream

1 tsp. Fresh parsley, chopped

squeeze Fresh lemon juice

to taste Salt

to taste Fresh ground black pepper

for service Steamed rice

Method:
Prepare Chef Larry's Cajun Spice per recipe, reserve. Preheat a sauté pan over medium high heat. Season shrimp with enough Chef Larry's Cajun Spice to coat (reserve remaining spice in an airtight container for future use.) Melt butter in pan and add seasoned shrimp, saute briefly. Deglaze with beer and bring to a simmer. Remove shrimp and reserve, keeping warm. Allow liquid in pan to simmer and reduce by 2/3. Add cream and bring to a simmer, reduce liquid by 1/2. Season with a squeeze of fresh lemon and salt and pepper if necessary. Return cooked shrimp to pan and finish with chopped parsley. Place a mound of steamed rice in the center of each serving plate. Arrange four shrimp around rice and top with sauce. Serve immediately.

Chef Larry's Cajun Spice

Yield: 1 cup

Ingredients:

1/2 cup Paprika

1/2 tsp. Cayenne pepper

1 tsp. Black pepper

1/4 cup Thyme leaves

1/4 cup Oregano leaves

2 tsp. Granulated garlic

1/4 cup Salt

Method:
Combine ingredients, mixing well. Store in air-tight container and reserve until use. Use for meat, poultry and fish.