How to make it

  • Mix the spices together and set aside.
  • Saute the shrimp using the non-stick spray over medium high heat in a heavy, non-stick skillet until the shrimp just begin to turn pink. Add the spice mixture to the skillet along with the minced garlic and onion. Cook, stirring, for 30 seconds.
  • Combine the flour, beer, Worcestershire and stock. Stir this mixture into the skillet and cook for one minute. Lower the heat and add the butter. Shake the skillet just until the butter melts.
  • To serve, divide the shrimp and sauce into four wide bottom soup bowls. Garnish with parsley. Accompany with bread for sopping up the sauce. Have extra bread on hand to get every bit of sauce. It's that good.

Reviews & Comments 5

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    " It was excellent "
    creativesoulfoodguy ate it and said...
    I made this tonight and it absolutely hit the ball out of the park....
    shoot me an email address and I'll send you a great pic I got of the completed dish:)
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  • DetroitTokyo 9 years ago
    if I were to use already peeled shrimp do you think they'd be much more spicy?
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  • ttaaccoo 10 years ago
    This sounds delish!! love the lower calorie versions!! 5555555555555555555555555555555555555555 thank you for posting this one.
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    " It was excellent "
    terryr ate it and said...
    This looks like a family fun meal!! Many Thanks!
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    " It was excellent "
    justjakesmom ate it and said...
    Sounds great! (But I'd peel my shrimp first, not a big fan of doing that after it's cooked)
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    " It was excellent "
    momo_55grandma ate it and said...
    my soninlaw will love this thanks high5
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