Chef Maggie C. Perkins
serves 2 for an entrée,alone, 4 for main dish over grits, or 6 -8 appetizer servings
2 lbs jumbo shrimp, heads on–I’m always going to use gulf shrimp, fresh almost always, and when I can afford a day-long road trip, straight from the boats. Luckily, K&S Seafood did all the travel, in advance.
2 small lemons, sliced
1 small onion, minced
1 bunch green garlic (provided by market vendor Hairston Creek Farm), minced bulb and stem
16oz low sodium chicken stock
2 sticks butter, melted
1 small lemon, juiced
2 T crushed dried rosemary
1 bunch parsley, minced
1-2 T seasoning salt, low sodium
1 cup dark beer
1/8th cup Worcestershire Sauce
Layer shrimp, sliced lemons, and chopped onion, garlic and parsley in a heavy skillet, stove top. Combine broth ingredients and cover shrimp. Simmer, slowly, for 20 minutes, stirring once, until shrimp are pink and opaque. (Note: overcooking the shrimp will make them tough and hard to peel.) Uncover, and let set until cool enough to handle. Serve with a some warm damp cloth napkins (a dozen or so’ll do you) and a baguette for ‘sopping’ the broth.