Beer, butter and spice shrimp? Yes, please!



-2 lbs Jumbo 21/30 Peeled & Deveined Tail-On Gulf shrimp
-1 tbsp olive oil
-1/2 cup diced onions
-1/4 cup bell pepper
-10 garlic cloves
-2 cups chopped mushrooms
-1.5 tbsp Biloxi Shrimp Co. Herb & Spice
-1/2 tsp smoked paprika
-1/2 tsp salt
-1/4 cup chopped parsley
-1/4 cup green onions
-8 oz beer
-2 sticks butter
-French bread for serving


  1. Heat pan to medium high and place 1 tbsp olive oil
  2. Sauté onions and bell peppers for a few mins until soft
  3. Add mushrooms and cook down
  4. Add garlic
  5. Add 1 tbsp Biloxi Shrimp Co. Herb & Spice 
  6. Add shrimp and add the rest of the Biloxi Spice
  7. Add smoked paprika, salt, and parsley
  8. Cook on each side until just pink
  9. Add beer and bring to a boil, then remove from the heat (if you do not remove the pan, you risk your butter being oily instead of silky)
  10. Cube up butter and add to the pan, stir around until all is melted
  11. Serve in a bowl with French bread on the side! YUM!