jack shrimp

2 lbs. shrimp (20-40 count), unpeeled and uncooked
FOR THE STOCK:
water
1 onion, chopped
3 stalks celery, chopped
3 garlic cloves
FOR THE SHRIMP:
2 sticks (1 cup) margarine
1 tbsp. Worcestershire sauce
1 tsp. minced garlic
1/2 tsp. ground black pepper
1/4 tsp. crushed red pepper
1/4 tsp. dried thyme
1/4 tsp. dried oregano
1/4 tsp. ground red cayenne pepper
1/4 cup beer
loaf fresh French bread (to serve)

Peel and devein shrimp (save about 2 handfuls of shrimp shells for the stock).

TO MAKE THE STOCK:
Fill stock pot halfway with water. Add loosely, the onion, celery, garlic cloves, and reserved shrimp shells. Simmer on medium heat for about 20 minutes.

TO PREPARE THE SHRIMP:
Place margarine in a large, deep skillet. Add minced garlic, Worcestershire sauce, and all the spices.

When the margarine mixture is melted, add Shrimp, and cook till pink.

Add 1/4 cup of stock juice and cook one minute. Then add 1/4 cup beer and cook one minute.

Serve with French bread for dipping into the soup.

This recipe is phenomenal! Everyone loves this killer Cajun dish! Yum!

Adapted from source: Cherish