Preparation Time

20 minutes

Ingredients

• 2 teaspoons cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1 teaspoon dried thyme
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 3 tablespoons butter (note, the original recipe calls for 2/3 cup butter but I cut down a little)
• 3 cloves garlic, crushed
• 2 teaspoons worcestershire sauce
• 2 cups diced roma tomatoes (I sometimes use more - can never have enough tomatoes!)
• 2 lbs medium shrimp, pealed and deveined
• 1/4 cup beer, room temperature (optional)
• 3 cups hot cooked rice

Directions

• in a small bowl combine the 3 peppers, salt, thyme, basil and oregano
• melt butter in large skillet over medium heat; add spices, garlic and stir
• when butter is melted, add tomato and worcestershire sauce
• add shrimp; stir occasionally for about 2 minutes
• pour in beer; cover and simmer for another minute or until shrimp are pink with golden edges
• serve on top of hot rice