1lbSeafood with ShellsI used shrimp but lobster tails are a great alternative
1-1/2sticks butter, divided1 stick room temperature and the other 1/2 stick cut into 1 tbsp pieces and kept cold in the refrigerator or freezer
2tspminced garlic
1tspWorcestershire sauce
1/2cupchicken broth
1/4cupbeer, room temperature
Instructions
Rinse the seafood in a colander with cold water and let drain.
In a small bowl combine the spice mixture ingredients.
Add 1 stick of butter, spice mixture, garlic, and Worcestershire Sauce into a large saute pan over high heat. When the butter is melted, add the shrimp and shake the pan in a back-and-forth motion instead of stirring for 2 minutes. Add the chicken broth and then the remaining butter one tbsp at a time as each melts, and continue to shake the pan back and forth for 2 more minutes total. Add the beer and shake for one more minute.
Serve the shrimp immediately in bowls with lots of French bread to dip in the sauce.
This can be served with grits, red potatoes, and/or sweet corn
Notes
You can use fresh herbs instead of dry, just double the amounts.You can double or triple the seasoning recipe and store it in an airtight container for future use.