Issue Date: October, 2009
Serves: Serves 2
Recipe courtesy of Brent Applewhite
Slice two 8-inch sections from the French bread and core out the centers. Toast cored bread and set aside.
Heat the olive oil over medium heat, add the shrimp and seafood seasoning. SautÃ© them until almost done. Remove the shrimp and set aside. In the hot sautÃ© pan, add the garlic, thyme, and rosemary. Once the garlic is toasted, add the lemon juice to deglaze the pan.
Next, add the beer, Worcestershire, and hot sauce. Lower the heat and allow this to reduce. Add the cold butter and keep stirring to incorporate. Return the shrimp to the pan and allow them to heat thoroughly. Fill the reserved French bread with the shrimp and sauce.