Sauteed Shrimp With Beer Pan Sauce Recipe 435

SHRIMP IN BEER SAUCE

Steps:

• Following the bag instructions, place the shrimp in a strainer under cold running water until thawed. Drain well and put back in the fridge until it is time to cook them.
• Warm up oil in a big pan over medium-high heat. Sauté onion for a couple of minutes, add garlic and serrano chiles. When the onion is soft and translucent add tomatoes and cook for two minutes more.
• Add tomato paste, thyme, bay leaf, beer and salt. Bring to boil the boil, then reduce to medium heat, cover and simmer for 25 minutes.
• Submerge the shrimp in the sauce. Cook 4-6 minutes stirring now and then to make sure they cook on both sides. Please don't overcook them. The shrimp are ready when they start to curl and turn pink
• Garnish with green onions if you like and serve with white rice and warm tortillas.

SAUTEED SHRIMP WITH BEER PAN SAUCE RECIPE - (4.3/5)

Steps:

• In a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon oil. Add the shrimp, red pepper flakes and salt; cook just until the shrimp turn opaque and lightly pink, 4 to 5 minutes. Transfer the shrimp to a bowl. Add the remaining butter and oil to the pan; add onion and sauté until softened and golden, about 5 minutes. Add the garlic and sauté 1 minute; season the vegetables with salt and pepper. Add the beer and bring it to a boil, scraping the pan with a spoon and stirring to incorporate all the yummy browned bits. Cook until the liquid is reduced by half, about 5 minutes. Return the shrimp to the pan; stir to coat with the sauce and warm the shrimp. Serve over cooked grits, polenta, pasta or rice, and sprinkle each serving with chives and parsley. Refrigerate any leftovers. Serves 4.

HERBAL SHRIMP DELIGHT WITH BEER SAUCE

Steps:

• In a medium bowl, toss together basil, oregano, parsley, spinach, romaine lettuce, 3 tablespoons olive oil, and white wine.
• In a small bowl, blend the flour and water to a paste.
• Heat 1 tablespoon olive oil in a medium saucepan over medium high heat, and saute the onion, green onion, and garlic 5 minutes, until tender. Mix in the tomato. Reduce heat to low, and blend in the flour and water. Cook and stir until thickened. Mix in the beer and lime juice, season with salt and pepper, and simmer while cooking the shrimp.
• Heat remaining olive oil in a separate medium saucepan. Saute the shrimp about 3 minutes on each side, until opaque.
• Remove shrimp from heat, and finely chop while warm. Serve over the herb and greens mixture, and drizzle with beer sauce. Sprinkle with Parmesan and freshly ground black pepper.

DIRTY SHRIMP IN BUTTER-BEER SAUCE

Steps:

• Saute garlic and herbs in butter until garlic is slightly browned.
• Add shrimp, stirring constantly, until shrimp are pink and done.
• Pour in beer, simmer 1 minute more, and serve!

SHRIMP WITH SPICY CHILI AND BEER SAUCE

Steps:

• Melt 6 tablespoons butter in heavy large skillet over medium-high heat. Add chopped garlic, black pepper, dried thyme, and cayenne pepper and stir 1 minute. Add shrimp and sauté 1 minute. Stir in beer. Using slotted spoon, transfer shrimp to large bowl. Add chicken broth, Worcestershire sauce, and honey to skillet and boil until sauce is reduced to 1 1/4 cups and coats spoon thinly, about 45 minutes. Return shrimp to sauce and simmer until shrimp are just cooked through, about 3 minutes. Season to taste with salt. Serve with rice.

SPICY BEER-STEAMED SHRIMP WITH KICKED UP COCKTAIL SAUCE

Steps:

• In the base pot of a steamer, combine the beer, crab boil, and garlic and bring to a simmer. Put the steamer basket in place.
• In a bowl, toss the shrimp with the Essence. Place the shrimp in the steamer basket, close the lid and steam until the shrimp are firm and cooked through, 5 to 6 minutes, stirring the shrimp once to ensure even cooking.
• Remove the basket with the shrimp and let sit until cool enough to handle. Turn out into a large serving bowl or onto a thick layer of newspapers spread on a table. Serve with the cocktail sauce for dipping.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Mix all ingredients together and whisk well to combine.

BEER-BOILED SHRIMP

Steps:

• Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the salt and shrimp. Pour the beer over the shrimp, and simmer just until the shrimp turn pink. Turn off the heat, and allow the shrimp to sit at least 1/2 hour. Serve while still warm, or refrigerate and reheat before serving.

SAUCY BARBECUE SHRIMP

Steps:

• Preheat oven to 350°. In a large saucepan, melt butter over medium-high heat. Add onion; cook and stir until tender, 8-10 minutes. Stir in barbecue sauce and beer., Place shrimp in a 13x9-in. baking dish. Pour barbecue mixture over top. Bake, uncovered, until shrimp turn pink, 20-25 minutes, stirring halfway through cooking. Serve with baguette slices.

SAUTEED SHRIMP IN GARLIC SAUCE

Steps:

• Season shrimp with salt and pepper; set aside. In a large nonstick skillet, heat oil over medium-high heat. Add garlic and chipotle; cook until garlic just begins to color, about 1 minute.
• Add shrimp; cook, tossing constantly, until opaque throughout, about 2 minutes. Add paprika, and stir to coat. With a slotted spoon, transfer shrimp to a serving dish.
• Pour wine into pan; bring to a boil over high heat. Cook until reduced by half and slightly thickened, about 1 minute. Pour sauce over shrimp, and sprinkle with parsley.

SAUTEED SHRIMP WITH ROSEMARY

Steps:

• Combine olive oil, rosemary, garlic, and bay leaves in a saute pan.
• Warm the ingredients over low heat for 2-3 minutes; let cool.
• Meanwhile, peel/devein shrimp; rinse shrimp under cold running water; drain and dry well; place shrimp in a shallow dish.
• Pour the contents of the saute pan over the shrimp; add in the lemon juice, salt, and pepper.
• Toss the shrimp so that it is coated with the marinade.
• Let the shrimp marinate for at least 1 hour but preferably for several hours, tossing the mixture from time to time.
• If you marinate the shrimp for longer than 1 hour, refrigerate them and return to room temperature before cooking.
• Transfer shrimp/marinade to a large pan; cook over high heat until shrimp are just opaque.
• Lightly salt and serve with lemon juice.