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Ingredients
- 1/2 tablespoon each dried basil and dried oregano
- Corn bread (see note)
- 1/4 teaspoon each finely ground black pepper and cayenne pepper
- 2 tablespoons chopped tomatoes
- 5 tablespoons Worcestershire sauce
- 1 ounce butter
- 2 1/2 bay leaves
- 6 medium to large peeled, deveined shrimp, with tail left on
- 3 3/4 cups Blackened Voodoo Lager beer (see note)
- Cut chives
- 1/4 tablespoon each shrimp base and chicken base (see note)
- Rosemary sprig for garnish
- 1/4 cup granulated white sugar
- 16 ounces heavy cream
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Recipe Info
Category : Copycat
Rating : 5
Contributor : marc
Print Recipe
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Directions
In a large saucepot, combine beer, bay leaves, Worcestershire sauce, black pepper, cayenne pepper, basil, oregano, shrimp and chicken bases, sugar and cream. Let the mixture simmer until the mixture coats the back of spoon.
Season shrimp to taste and sauté in oil. Ladle 4 ounces of the simmered sauce into the pan. When the mixture begins to thicken, add 1 ounce of butter to the pan. Add tomatoes.
To serve, cut a wedge of corn bread in half. Toast halves if desired. Place bottom half in a shallow serving bowl and top with shrimp and some of the sauce. Add chives. Place remaining wedge of corn bread on top and garnish with rosemary.
Recipe note: Blackened Voodoo Lager beer is sold at large, full-service liquor stores and some larger supermarkets. Shrimp base is a paste-like flavoring agent sold in specialty stores and larger supermarkets. At the House of Blues, this shrimp is served with their signature rosemary corn bread.
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