"Spicy Cajun Shrimp"
| Ingredients | | | 1/3 | cup | butter or margarine | | | 1 1/2 | teaspoon | garlic, minced | | | 1 | teaspoon | worcestershire sauce | | | 1 | teaspoon | cayenne | | | 1/2 | teaspoon | black pepper | | | 1/2 | teaspoon | salt | | | 1/2 | teaspoon | crushed red pepper | | | 1/2 | teaspoon | dried thyme, crushed | | | 1 | teaspoon | dried basil, crushed | | | 1/2 | teaspoon | dried oregano, crushed | | | 1 | each | large tomato, diced | | | 1 | pound | medium shrimp, peeled, deveined | | | 1/4 | cup | beer, room temperature | | | 3 | cup | cooked rice | | | | | |
Directions:
| In large skillet over high heat, combine margarine, garlic and worcestershire sauce; add seasoning and herbs. When margarine is melted, add tomato and shrimp. Cook for 2 minutes, stirring evenly. Add beer and cover; cook for 1 minute longer or until shrimp are pink. Serve over rice.
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