- 2 Tbsp. Cajun Spice Mix
- ½ Cup Butter
- 7 Cloves Garlic, crushed and minced
- 1 Bay Leaf
- Juice from 1 large fresh lime
- ½ Cup beer (I used New Belgium’s Mothership Wit)
- ¼ Cup Worcestershire sauce
- 1 lb Large Key West Shrimp (shell on)
- ½ Cup Heavy Cream
In a medium sauce pan melt butter and toss in garlic. Cook until garlic starts to caramelize. Add ¼ cup beer, Worcestershire, Bay Leaf, Lime Juice, and Cajun Spice Mix, bring to a boil. Reduce heat to medium, boil uncovered for 20 minutes. After sauce has reduced some, add remaining beer and shrimp. Arrange shrimp into one layer in the pan, adding more beer to cover the shrimp. For each extra ¼ cup beer, add 1 Tbsp. Worcestershire sauce and ½ Tbsp. Cajun spice mix. Cover and cook on medium-low heat for 10-15 minutes, or until shrimp are tender. Remove sauce from heat, remove shrimp from sauce. Add heavy cream to the sauce mixture, stirring until mixture becomes blended. Return to medium low heat for a few minutes and return shrimp to sauce.
