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Spicy Drunken Shrimp

  • Author: Dan

Description

Serves 4 for dinner or can be served as an appetizer for up to 8.


Ingredients

  • 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

Instructions

  1. Season the shrimp with the Old Bay, salt and pepper then toss to coat.
  2. 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.
  3. Remove the shrimp to a plate.
  4. Add the remaining 1 T. of olive oil to the skillet and cook the garlic and rosemary for 1 minute over low heat.
  5. Add the beer to the skillet and reduce for 3-4 minutes.
  6. Add the stock, worcestershire sauce and hot sauce then cook until thickened, about 5 minutes.
  7. Add the butter, lemon juice and cream and whisk until smooth.
  8. Add the cooked shrimp back to the pan to warm through.
  9. Top with chopped celery leaves.
  10. Serve with big pieces of the bread for dipping in the sauce.