In a skillet melt the butter. Once melted, toss in your chopped onion. Cook until it starts to soften.
Add in the garlic, liquid smoke, Worcestershire, cayenne, cajun seasoning, and chicken bouillon. Stir it about until it's combined.
Add in your shrimp. Cook the shrimp until it just starts to turn white/pink, about 3-4 minutes. Add in the beer and stir. Season with salt and pepper to taste.
If you're using Tony's, it's pretty salty so don't go crazy with the salt. If you're using a different brand of cajun seasoning, use your best judgement.
Cook the shrimp for another 5 minutes or so, reducing the liquid some.
If your shrimp or ingredients gave off too much liquid and you need to reduce it more, or you just like a thick gravy style liquid, remove your shrimp to a plate and reduce it. Add the shrimp back when the liquid is to your desired consistency.
Once done, hit it with a splash of lemon juice. Enjoy with fresh French bread or cheesy grits!
Just a few things about this recipe: