Tangipahoa Shrimp and Salmon
 
Ingredients
  • 3 pounds large Gulf shrimp, in their shells or
  • 1½ lbs. of fresh salmon fillets
  • 12 ounces of dark beer ( I use Abita or Shiner)
  • ½ cup Worcestershire Sauce
  • 1 stick of butter
  • dash of hot sauce
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 lemon, juiced
  • 2 bay leaves
  • 3 TBSP thyme
  • 3 TBSP basil
  • 3 TBSP parsley
  • 1 TBSP oregano
  • 1 TBSP cajun seasoning
  • 1 tsp salt and pepper each ( or more to your liking)
  • 3 green onions, chopped
Instructions
  1. Season you shrimp generously with salt and pepper and spread out evenly in a skillet, casserole dish or your choice of pan (as long as it has at least 2 inches depth). Set aside.
  2. Melt butter in a medium saucepan and add in the onions and garlic and saute til tender (5-6 minutes). Add in the seasonings, hot sauce and herbs. Slowly pour in the lemon juice, beer and Worcestershire and bring to a simmer. Simmer-covered for 10-20 minutes (the longer the better the flavor). Stir in the green onions and pour mixture over shrimp or salmon. Bake in a 350 oven 15 minutes for shrimp and 20-25 minutes for salmon (depending on thickness of the fillets)
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2012/07/16/tangipahoa-shrimp-and-salmon/