Recipe by John Folse of Lafitte’s Landing Restaurant – 1996, as featured in The Fiesta Seafood Cookbook by Pensacola Energy – available for purchase at

½ cup (1 stick) butter
¼ cup chopped garlic
¼ cup minced purple shallots
¼ cup sliced green onions
¼ cup sliced red bell pepper
24 (21- to 25-count) shrimp with heads
1 tablespoon chopped basil
1 tablespoon chopped thyme
¼ cup Worcestershire sauce
1 bottle Abita amber beer
Salt and black pepper to tast
Louisiana gold pepper sauce to taste
½ cup (1 stick) butter, cut into tablespoons and chilled

Melt ½ cup butter in a 14-inch cast-iron skillet over medium-high gas heat. Add the garlic, shallots, green onions and bell pepper and saute for 3 to 5 minutes or until the vegetables are tender. Stir in the shrimp, basil, thyme and Worcestershire sauce.

Simmer for 3 to 5 minutes or until the shrimp curl and turn pink. Mix in the beer, salt, black pepper and pepper sauce. Cook until the liquid is reduced by half, stirring frequently. Add ½ cup butter 2 to 3 tablespoons at a time and cook until the butter is incorporated after each addition, swirling the skillet constantly.

Serve four shrimp per person with equal portions of the sauce and hot crusty French bread.

Serves 6