Grits and Groceries' Louisiana Beer-B-Que Shrimp

Louisiana Beer-B-Que Shrimp

Yield: 8 servings

5 lbs jumbo shrimp

1 T. Low Country Seasoning (available at www.gritsandgroceries.com)

1 c Louisiana Beer-B-Que Sauce (available at www.gritsandgroceries.com )

½ lb butter

4 c white mushrooms, halved

1 can beer, preferably malt liquor

Salt and pepper, to taste

¼ c finely chopped fresh parsley

Season shrimp with Low Country Seasoning. Combine sauce and butter in

a large sauté pan or saucepan over medium heat and cook until butter

melts, stirring to combine. Add the shrimp, mushrooms and beer, stir

to combine and then cover. Cook until shrimp are pink and firm, about

10 minutes. Season with salt and pepper to taste. Serve with grits,

rice or mashed potatoes. Garnish with parsley. This is a play on the

New Orleans dish of barbecue shrimp. I decided that we had to make it

in a South Carolina Style – so, I started using my Carolina – inspired

Beer-B-Que Sauce.

Yield: 8 servings

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