I made this for the hubs on Saturday. It is a dish my mother-in-law makes very well (and she’s not even southern!) It is a VERY SPICY dish and similar to gumbo just sans extra broth. I personally can’t take the heat (although I wish I could) so I cut the pepper ingredients in half. But I was thinking of substituting chicken for shrimp some time. I would just have to adjust the cooking time a little since the chicken won’t cook nearly at quick as the shrimp. But it was just too yummy not to share.
6 TBSP (3/4 stick) butter
6 Large Garlic Cloves — Chopped
2 TSP Finely Ground Black Pepper
2 TSP Dried Thyme
1 1/2 TSP Cayenne Pepper
30 Uncooked Large Shrimp (peeled & deveined)
2 C. Jamaican Lager (or other lager beer)
6 C. Low-Salt Chicken Broth
1/2 C. Worcestershire Sauce
1 TBSP Honey
Freshly Cooked Rice
Melt 6 tbsp butter in heavy large skillet over medium-high heat. Add chopped garlic, black pepper, dried thyme, and cayenne pepper and stir 1 minute. Add shrimp and saute 1 minute. Stir in beer. Using slotted spoon, transfer shrimp to large bowl. Add chicken broth, Worcestershire sauce, and honey to skillet and boil until sauce is reduced to 1 1/4 cups and coats spoon thinly (about 45 minutes.) Return shrimp to sauce and simmer until shrimp are just cooked through, about 3 minutes. Season to taste with salt. Serve with rice.
Recipie via Bon Appetit, January 2003