Recipe: Louisiana Shrimp Esplanade


  • 24 large fresh shrimp
  • 12 ounces butter
  • 1 tablespoon puréed garlic
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 8 ounces beer
  • 4 cups cooked white rice
  • 1/2 cup finely chopped scallions


  1. Wash shrimp and leave in the shell. Melt butter in a large frying pan and stir in the garlic, Worcestershire sauce and seasonings.
  2. Add shrimp and shake the pan to immerse the shrimp in butter, then sauté over medium−high heat for 4 to 5 minutes until they turn pink.
  3. Next, pour in the beer and stir for a further minute, then remove from the heat. Shell and devein the shrimp and arrange on a bed of rice.
  4. Pour the pan juices on top and garnish with chopped scallion.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)