Pan-Fried Spicy Beer Shrimp
The beer in this dish is the perfect compliment to its spicy flavours
By Just Beer Community Collection on Jun. 30, 2016
Here’s how you can use some stout to make some very unique seafood!
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 cup chopped onion (roughly 1 small onion)
- 2/3 cup beer
- 2 tablespoons tomato paste
- 1/4 cup sweet chili sauce (homemade or store bought)
- 1 tablespoon fresh cilantro or 1 teaspoon dried cilantro
- Few pinches of cayenne pepper (optional)
- 1 pound raw shrimp*, peeled, deveined, and patted dry
- Cooked rice or baked sweet potato, for serving
- In a large skillet, heat the oil and butter until melted. Add onion and cook until soft, about 5 minutes. Add the beer, tomato paste, sweet chili sauce, and cilantro. Bring to a boil. If you want more heat, add a few pinches of cayenne pepper.
- Once boiling, add the shrimp in a single layer without crowding the pan. Cook for 3 minutes. Flip then cook another 3 minutes or until the shrimp is pink, cooked through, and curled up (you may need to cut a test one since it’ll be hard to tell with the sauce). The timing may vary depending on your size of shrimp. Serve on top of rice or baked sweet potato.
*If using already cooked shrimp, cook in the sauce just until heated through. You don’t want to overcook them.
See the original article on Chocolate Moosey
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