1/4teaspooneach finely ground black pepper and cayenne pepper
2 1/2bay leaves
6medium to large peeled - deveined shrimp, with tail left on
3 3/4cupsDark Lager beer
Rosemary sprig for garnish
1/4cupgranulated white sugar
In a large saucepot, combine beer, bay leaves, Worcestershire sauce, black pepper, cayenne pepper, basil, oregano, shrimp base, sugar, and cream.
Let the mixture simmer until the mixture begins to thicken and will coat the back of a spoon.
Season shrimp with salt and pepper to taste and sauté in oil.
Ladle 4 ounces of the simmered sauce into the pan.
When the mixture begins to thicken, add 1 ounce of butter to the pan.
To serve, cut a wedge of cornbread in half. Place bottom half in a shallow serving bowl and top with shrimp and some of the sauce. Add chives. Place the remaining wedge of cornbread on top and garnish with rosemary.***To make a larger batch just change the number of servings and the recipe will recalculate ingredient list for you.