Print Recipe

Louisiana Shrimp Esplanade



  • 24 large fresh shrimp
  • 12 ounces butter
  • 1 tablespoon pureed garlic
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 8 ounces beer
  • 4 cups cooked white rice
  • 1/2 cup finely-chopped scallions


  1. Wash shrimp and leave in the shell.
  2. Melt butter in a large frying pan and stir in the garlic, Worcestershire sauce and seasonings
  3. Add shrimp and shake the pan to immerse the shrimp in butter, then sauté over medium-high heat for 4 to 5 minutes until they turn pink.
  4. Next, pour in the beer and stir for a further minute, then remove from the heat.
  5. Shell and de-vein the shrimp and arrange on a bed of rice.
  6. Pour the pan juices on top and garnish with chopped scallions.
  7. Serve immediately.

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