3 3/4 cups Blackened Voodoo Lager beer (see note)
2 1/2 bay leaves
5 tablespoons Worcestershire sauce
1/4 teaspoon each finely ground black pepper and cayenne pepper
1/2 tablespoon each dried basil and dried oregano
1/4 tablespoon each shrimp base and chicken base (see note)
1/4 cup granulated white sugar
16 ounces heavy cream
6 medium to large peeled, deveined shrimp, with tail left on
1 ounce butter
2 tablespoons chopped tomatoes
Corn bread (see note)
Rosemary sprig for garnish
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.
Yield: 1 generous serving
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.
Nutrition information per serving without reduction sauce: Calories 292 Fat 24g Carbohydrate 2g Cholesterol 181 mg Sodium 590 mg Protein 16.4 g
Posted by FootsieBear at Recipe Goldmine May 28, 2001.
Source: Thought You'd Never Ask (Restaurant Recipes) - May 3, 2001 - Retired food editor Dorothy Chapman obtained this recipe for a Casselberry reader