This spicy, addicting shrimp recipe can be served for appetizers or dinner! Don’t forget the bread for dipping!
- 2 pounds large shrimp, peeled and deveined with the tails left on
- 1 tablespoon Old Bay Seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 3 tablespoons olive oil, divided
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon chopped garlic
- 1/2 cup beer (your favorite~!)
- 1/2 cup chicken broth
- 2 tablespoons Worcestershire sauce
- 1/4 cup Frank’s RedHot Sauce
- 2 tablespoons lemon juice
- 6 tablespoons butter, cut into pieces
- 1/4 cup heavy cream
- 1/4 cup chopped celery leaves (can substitute parsley)
- Season the shrimp with the Old Bay, salt and pepper and toss to coat.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the shrimp, cooking for 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 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 chicken broth, Worcestershire sauce and hot sauce then bring to a simmer. Add the butter, lemon juice and cream and whisk until smooth.
- Add the cooked shrimp back to the pan to warm through, then add the chopped celery leaves (or parsley if using) and let the shrimp simmer in the sauce for 5 minutes until warmed though.
Serves 4 for dinner or can be served as an appetizer for up to 8.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Keywords: shrimp recipe, spicy shrimp, shrimp appetizer, seafood recipe, dinner ideas, appetizer recipes