Shrimp with beer

Shrimp with beer
Shrimp with beer

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 24

    About 24 jumbo shrimp - peeled and deveined with the tails left on

  • 1

    tablespoon Old Bay or creole seasoning

  • Salt and pepper

  • 3

    tablespoons EVOO

  • 3

    tablespoons fresh rosemary leaves

  • 4

    cloves garlic, sliced

  • 1

    12 ounce bottle lager or amber beer

  • 1/2

    cup chicken or veal stock

  • 1/3

    About 1/3 cup Worcestershire sauce

  • 1/3

    About 1/3 cup hot sauce, such as Frank's RedHot

  • 1/4

    About 1/4 cup lemon juice

  • 6

    tablespoons butter, cut into pieces

  • 1/4

    cup tender celery tops or leafy celery hearts, finely chopped

  • 2 - 3

    scallions, trimmed, finely chopped

  • 1

    baguette, warmed

Directions

Place a large, shallow bowl in a warm oven. Toss the shrimp with the Old Bay; season with salt and pepper. In a large skillet, heat the EVOO, three turns of the pan, over medium-high. Add the rosemary and garlic; stir until fragrant, about 1 minute. Add the shrimp and cook until pink on the outside, 1 to 2 minutes; transfer to a plate. Add the beer to the skillet and cook until reduced by half, 3 to 4 minutes. Add the stock, Worcestershire and hot sauce and cook until slightly thickened, about 5 minutes. Add the lemon juice and whisk in the butter until melted. Add the shrimp; simmer until just opaque in the center, 3 to 5 minutes. Serve in the warmed bowl topped with celery and scallions. Serve with warm bread for mopping.

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