At the grocery store, shrimp will be
labeled by numbers such as 31 to 35. This means the number of shrimp per pound.
The general rule is the larger the shrimp, the higher the price.
Cooked shrimp is available in three basic sizes and is an extremely convenient
way to buy seafood. Tiny shrimp are great for salads, while medium shrimp and
large shrimp are good for shrimp cocktail.
1 lb. shrimp (21-25 lb. or larger), heads-on
1/2 C. butter
To taste, pinch of crushed red pepper, cayenne pepper, salt, white pepper, and
1 T. chopped, fresh garlic
dash of Worcestershire sauce, lemon juice
4 oz. beer (optional)
Saute shrimp in butter (w/"pinch" items) 4-5 minutes. Turn-over when shrimp are
pink. Reduce heat, add garlic and saute 1 more min. Add "dash" items and beer
(if using) and cover, and simmer 2-3 more minutes.
Dish is best when refrigerated overnight, then reheated, as it intensifies
Reheat directions: Place in preheated 400°F. oven for 6-8 minutes, or until
Serve w/French or Sourdough bread for dipping butter sauce. Have lots of napkins
or paper towels ready, as this is very messy.