Wednesday, May 04, 2005

Becker Barbecued Shrimp

Becker Barbecued Shrimp (Adapted from Joy of Cooking)

2 teaspoons dried rosemary
1 teaspoon dried oregano
1 teaspoon crushed red pepper
1 teaspoon sweet paprika
1 teaspoon black peppercorns
1 teaspoon salt
4 garlic cloves, minced
4 tablespoons butter
20 medium shrimp, peeled and deveined
1/2 cup chicken broth
1/2 cup amber ale
2 tablespoons minced parsley
2 tablespoons fresh lemon juice

In a spice grinder, add rosemary, oregano, red pepper, paprika, peppercorns and salt - grind until thoroughly mixed together.

In a large skillet, melt butter over medium heat. Stir in ground spice mixture and garlic - cook for 2 minutes, stirring often. Add shrimp - cook 3-5 minutes, turning once, until shrimp are almost cooked. Remove shrimp to a bowl and set aside.

Add chicken broth and beer to the pan juices - bring to a boil and cook for about 2 minutes over high heat. Remove from heat and add in shrimp, parsley and lemon juice to heat through.

Makes 2 servings.

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  1. This was sooo good! We had it as an appitizer for our New Years Eve dinner - a real hit. Thank you for the recipe & the review

  2. Barbse - I'm glad to hear you enjoyed this dish!