Jumbo Shrimp with Beer & Worcestershire Sauce

jumbo shrimp with beer worcestershire sauce
  • 4Servings


  • About 24 jumbo shrimp - peeled and deveined with the tails left on
  • 1 tablespoon Old Bay or creole seasoning
  • Salt and pepper
  • 3 tablespoons EVOO
  • 3 tablespoons fresh rosemary leaves
  • 4 cloves garlic, sliced
  • 1 12 ounce bottle lager or amber beer
  • 1/2 cup chicken or veal stock
  • About 1/3 cup Worcestershire sauce
  • About 1/3 cup hot sauce, such as Frank's RedHot
  • About 1/4 cup lemon juice
  • 6 tablespoons butter, cut into pieces
  • 1/4 cup tender celery tops or leafy celery hearts, finely chopped
  • 2 - 3 scallions, trimmed, finely chopped
  • 1 baguette, warmed


Place a large, shallow bowl in a warm oven. Toss the shrimp with the Old Bay; season with salt and pepper.

In a large skillet, heat the EVOO, three turns of the pan, over medium-high. Add the rosemary and garlic; stir until fragrant, about 1 minute. Add the shrimp and cook until pink on the outside, 1 to 2 minutes; transfer to a plate. Add the beer to the skillet and cook until reduced by half, 3 to 4 minutes. Add the stock, Worcestershire and hot sauce and cook until slightly thickened, about 5 minutes. Add the lemon juice and whisk in the butter until melted. Add the shrimp; simmer until just opaque in the center, 3 to 5 minutes. Serve in the warmed bowl topped with celery and scallions. Serve with warm bread for mopping.