Spicy Drunken Shrimp
These delicious shrimp boiled in beer and rolled in lots of spices and garlic are the most popular appetizer.
INGREDIENTS
- 1/2 teaspoon kosher salt
- 1 tablespoon of chopped garlic
- 2 pounds large shrimp, peeled and deveined with tails left
- 3 tablespoons olive oil, divided
- 1/4 cup Frank's RedHot sauce
- 1/2 cup chicken broth
- 2 tablespoons of lemon juice
- 1 tablespoon Old Bay seasoning
- 1/4 teaspoon ground black pepper
- 1 tablespoon of fresh rosemary, chopped
- 1/2 cup of beer (your favorite ~!)
- 1/4 cup heavy cream
- 1/4 cup chopped celery leaves (can replace parsley)
- 2 tablespoons of Worcestershire sauce
- 6 tablespoons of butter, cut into pieces
INSTRUCTIONS
First, season the shrimp with the Old Bay, salt and pepper and toss to coat.
Then, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp, cook 2 minutes on each side until pink.
Remove the shrimp to a plate and cover with foil
Add the remaining 1 tablespoon of olive oil to the pan and cook the garlic and rosemary for 1 minute over low heat.
Add the beer to the pan and reduce for 3-4 minutes.
Add the chicken broth, Worcestershire sauce and hot sauce then bring to a boil. Add the butter, lemon juice and cream and whisk until smooth.
Return the cooked shrimp to the pan to heat them up, then add the chopped celery leaves (or parsley if using) and let the shrimp simmer in the sauce for 5 minutes until heated through. Happy Cooking Time.
