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Jeff Recepie 1

“Recipe featured and presented at the College Football Hall of Fame Induction Dinner”


                                                           (featured in DRAFT MAGAZINE)

By Gridiron Chef ‘Doc’ Dockeray

What Ingredients you’ll need:

3-4 Lb            Shrimp (Large 21 to 30)
2 Tbsp           Spice (any combination of 2 parts garlic, smoked paprika, sea salt, black pepper, and 1 part chili powder and onion powder)
1 Cup             Unsalted Butter
4 Cloves        Finely Chopped Garlic
6 oz                 A good IPA Beer (i.e. IPA)
1/3-Cup         Worcestershire Sauce
1-Tsp              Fresh Lemon Zest
1                      Fresh Lemon Halved
2                      French Stick/French / Italian Loaves

How to create this Delicious Goodness:

  1. Remove shells from shrimp and devein
  2. Season shrimp with 1 tbsp of Spice, set aside
  3. Melt ½ Cup of Butter in a large deep skillet/cast iron pan
  4. Add garlic and sauté another 1-2 minutes
  5. Add beer, Worcestershire sauce, remainder of spice, lemon zest and lemon juice, and stir
  6. Add shrimp to mixture, & cook 3-4 minutes until shrimp are cooked and sauce thickens, flipping once (once they have colored, remove shrimp and set aside)
  7. Add 1/2 cup of butter and shake pan until butter is fully melted and blended with the mixture
  8. Put shrimp back in pan

Serve hot from the pan with plenty of crusty bread. Dip away!

Please note:

Dependent on pan depth and size, feel free to split up the recipe proportionately in 2 servings.



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