My mother adapted this from a Paul Prudhomme recipe and taught it to me, and it was one of the first things I fixed for friends when I was living on my own and just starting to have people over. This dish is served right out of the skillet with warm bread, and it blends Southern and French flavors: the skillet and shrimp on one hand and the French bread and stock on the other. It’s so easy, yet somehow it feels sophisticated to have everyone gathered around, eating right from the skillet with their bread sopping up the liquid, very European with an effortless sort of elegance. Skillets are considered no-nonsense workhorses in the kitchen, but their versatility and simple design makes them immanently stylish and table worthy.

Instructions

1. Make the seasoning mix: Combine all the ingredients.
2. Rinse the shrimp and drain well.
3. Melt the 1/2 pound butter in a cast iron or other large, heavy skillet. Add the garlic, Worcestershire, and seasoning mix. Do not stir, but shake the pan back and forth for about 3 minutes.
4. Add the remaining 2 to 4 tablespoons butter (or to taste or preference) and stock and cook 2 minutes. Add the beer and cook 1 minute. Remove from the heat and let rest for 3 minutes.
5. Swish the shrimp in the pan sauce and serve with warmed baguettes.

Dry Seasoning Mix

• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 teaspoon kosher salt
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon dried rosemary leaves, crushed
• 3/4 teaspoon dried thyme
• 1/2 teaspoon dried oregano