Beer Braised Shrimp With Louisiana Salsa Rice Recipes

BEER-BRAISED SHRIMP WITH LOUISIANA SALSA & RICE

Steps:

• In a medium bowl, combine the garlic, celery, bell peppers, onions, and thyme.
• Heat a medium pot with 1 tablespoon of the butter over medium heat. Add about one third of the vegetables to the pot, cook for 2 to 3 minutes to soften, then add the rice and toss around for another 1 to 2 minutes. Stir in the chicken stock, cover the pot, and bring to a boil. Simmer the rice for 15 to 18 minutes, until tender, then fluff with a fork.
• Combine the remaining vegetables with the jalapeño pepper and tomatoes, dress with the juice of 1 lime, and season with a little salt.
• Heat the EVOO in a large skillet over medium-high to high heat. Add the shrimp and season with the Old Bay, Worcestershire sauce, and hot sauce. Toss the shrimp around for 2 minutes, add the beer, reduce the heat to a simmer, and braise for 5 to 6 minutes. Cut the remaining 3 tablespoons of butter into small bits, then add the scallions and melt the butter into the sauce. Squeeze the juice of the second lime over the pan.
• Serve the shrimp on plates topped with a generous scoop of rice and garnished with generous spoonfuls of salsa. If you prefer lots of rice, reverse the order and fill the plate with rice, then top with the shrimp and salsa.

BEER BOILED SHRIMP

Steps:

• In a large pot, bring beer to a boil with seasoning.
• Stir in shrimp and cover.
• Return to a boil and simmer for 5 minutes.
• Turn heat off and leave shrimp in hot beer for a few more minutes (at least 3 minutes).
• Drain shrimp and serve immediately.
• Serve with lemon wedges and cocktail sauce.

PAULA DEEN'S BEER BATTERED SHRIMP

Steps:

• Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.
• In a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for several hours.
• Pat the shrimp dry with paper towels and dip the shrimp in the batter and fry for approximately 2 to 3 minutes.
• Drain shrimp on paper towels.
• Enjoy!