This is the second shrimp recipe from the 1001 Low-Carb Recipe book that Lisa bought.  The first one, Cajun Skillet Shrimp, was a hit with the wife. This one didn’t have any vegetables with it, so it seemed like less of a full meal.  Lisa made the remark that it would be even better served on  rice.  I agreed, but it probably wouldn’t be low-carb anymore.  I used the other half of the medium cooked shrimp bag that I bought, so I probably had less shrimp than the recipe required.  I adjust the amount of butter and garlic, but probably should have done a little less rosemary, oregano and cayenne.  This recipe definitely had a lot more flavor than the first.  And because of the amount of cayenne used, it was a little spicier than Lisa can handle in large amounts.  For me, the spice was fine and if I had used larger shrimp or a larger amount of shrimp, I think it would have been perfect.  Because this recipe calls for fresh shrimp, I had to be careful on how long the cooked shrimp remained in each step.  Unlike the recipe author’s choice, I decided to use some Amstel Light for the beer.  Luckily, I didn’t drink the entire six pack before making the dish.  We had planned to make it earlier in the week, but didn’t get around to it, but I didn’t want beer to go to waste. All in all, I am liking the recipe’s in this book.

Ingredients

• 24 ounces jumbo shrimp, shelled
• 6 tablespoons butter
• 3/4 teaspoon salt
• 1 1/2 teaspoons cayenne
• 3/4 teaspoon dried thyme
• 1/2 teaspoon dried ground rosemary
• 1/2 teaspoon dried oregano
• 6 cloves garlic, crushed
• 1 tablespoon Worcestershire sauce
• 3/4 cup light beer

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Instructions

In a big, heavy skillet over very low heat, melt the butter.  Add everything except the shrimp and beer as the butter continues to melt.  Add the shrimp and saute for 2 to 3 minutes per side.  Poor in beer, cover and cook for 2 to 3 minutes.  Uncover and cook for another 2 minutes.  Remove shrimp and let sauce boil and half to be used as a sauce.