If you’re looking for a comfort food dinner, this Spicy Drunken Shrimp is your answer. Lots of beer and hot sauce and butter make up this drinkable sauce!
I wanted one of those dinners that you can sit down to with a big loaf of bread and sop up all the sauce. Pretty much making the bread and the sauce more the meal than what’s actually in the dish.
That’s definitely comfort food to me.
You’ve got beer, which always makes a great sauce like in this Steamer recipe, hot sauce and butter. Can’t go wrong with that combo.
And SHRIMPS! Can’t forget about the shrimp! We’ve made so many recipes using shrimp like this Stir Fry Shrimp and Cashews, everyone loves eating it in our house so it’s a weekly thing.
Don’t be afraid when you read this recipe – you might stop for a second and question the 1/4 cup of Hot Sauce that goes in. But do NOT skimp on the hot sauce! I swear to you, combined with the butter (there’s lots) and the beer (lots of that too) it makes the most tasty, bread-soaking-up sauce ever.
Having a few friends over? Double this and throw big bowls on the table with crispy baguettes – Spicy Drunken Shrimp is served. It’s a great meal to entertain with too, you can put it together in about 15 minutes so you’re not hanging out in the kitchen all night. Or, like I did, just serve it to your family for a quick weeknight meal.
This shrimp is so easy to throw together too, all you have to do is toss some jumbo shrimp up with a few seasonings and cook them in a skillet for a minute or two.
Take them out and add the beer to the skillet then the chicken stock, hot sauce and worcestershire sauce.
Let it cook down, then add in some lemon juice, a little cream and a few more tablespoons of butter. Just a few…
Add the shrimp back in and let them warm up a few minutes and then pour out into a big bowl and serve.
Don’t forget a few big loaves of bread and lots of beer to wash it all down!
Serves 4 for dinner or can be served as an appetizer for up to 8.
- 24 jumbo shrimp, peeled and deveined with the tails left on
- 1 T. Old Bay Seasoning
- 1/4 t. salt
- 1/4 t. fresh ground black pepper
- 3 T. olive oil, divided
- 1 tablespoon fresh rosemary, chopped
- 4 cloves of garlic, minced
- 1 bottle of beer
- 1/2 c. chicken stock
- 1/4 c. worcestershire sauce
- 1/4 c. Frank’s RedHot Sauce
- 2 T. lemon juice
- 6 T. butter, cut into pieces
- 1/4 c. heavy cream
- 1/4 c. chopped celery leaves
- 1 baguette for serving
- Season the shrimp with the Old Bay, salt and pepper then toss to coat.
- Heat 2 T. of the olive oil in a large skillet over medium-high heat and add the shrimp, cooking for 2 minutes until pink.
- Remove the shrimp to a plate.
- Add the remaining 1 T. of olive oil to the skillet and cook the garlic and rosemary for 1 minute over low heat.
- Add the beer to the skillet and reduce for 3-4 minutes.
- Add the stock, worcestershire sauce and hot sauce then cook until thickened, about 5 minutes.
- Add the butter, lemon juice and cream and whisk until smooth.
- Add the cooked shrimp back to the pan to warm through.
- Top with chopped celery leaves.
- Serve with big pieces of the bread for dipping in the sauce.