Shrimp in Beer and Herbs
Serves 4 to 6. Recipe is by Corinne Cook.
2 lbs. large or extra-large shrimp, peeled and deveined
1 (12-oz.) can or bottle of beer
3 tbls. olive oil
3 cloves garlic, sliced
Cayenne pepper to taste , or cayenne pepper flakes to taste
3 green onions, bottoms and tops, chopped
3 tbls. chopped fresh parsley
Sliced artisan French bread for dipping into sauce, optional
1. Prepare shrimp for cooking. Add beer to large saucepan and bring to simmer.
2. Prepare skillet (to sauté shrimp in) by adding olive oil, sliced garlic, cayenne pepper, green onions and fresh parsley. Begin heating this mixture when you add the shrimp to the beer.
3. When beer is simmering, add shrimp and cook for 2 minutes or until they look opaque. Remove shrimp with slotted spoon (do not discard beer broth) and add to heated olive oil, parsley and green onion mixture. Add salt to taste. Turn up heat in skillet and add 1 cup of the reserved beer. If you want more juice, add all of the beer-broth mixture. Continue cooking for 2 or 3 minutes. Taste for seasoning.
4. Pour shrimp and some juice in small bowls. Serve with hot sliced bread.
Copyright © 2011, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved