Gettin' Dirty with Rita

CREOLE SHRIMP

1 pound shrimp, 16-20 count, peeled & deveined

1 stick butter plus 4 tablespoons, divided

2 teaspoons minced garlic or more to taste

1 teaspoon Worcestershire or more to taste

1 tablespoon Cajun seasoning blend or more to taste

1/2 cup beer, room temperature or more if needed

Put 1 stick butter, garlic, Worcestershire and Cajun seasoning mix in skillet. When butter is melted, add shrimp and cook for a couple of minutes. Add rest of butter and continue to cook until shrimp is almost done, stirring occasionally. Add beer and cook until done. Adjust seasonings. Serve ladled over dirty rice. 

DIRTY RICE

Use any packaged, seasoned rice mix. Cook in chicken or vegetable broth instead of water, and add a teaspoon of Cajun seasoning blend to the broth. Garnish with sliced green onions and chopped tomatoes.

COUNTRY KITCHEN WISDOM

·The larger the number of shrimp per pound, the smaller the shrimp.

·Substitute scallops for shrimp.

·Non-alcoholic or light beer works as well as regular beer in this recipe.