Beer Sauteed Shrimp Recipes

Steps:

• Put the flour on a plate and season with a healthy amount of salt and pepper; mix with a fork to combine evenly. Dredge the shrimp in the seasoned flour to coat all sides.
• Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm and there is a crispy coating on the outside. Remove the shrimp to a side plate and cover to keep warm.
• Put the pan back on the heat and add the garlic and shallots. Cook and stir for 1 minute until soft. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly. Put the shrimp back in the pan and coat in the lemon sauce. Season with salt and pepper and garnish with chopped parsley before serving.

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.

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!

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add garlic; cook and stir 1 minute. Stir in beer, Worcestershire sauce and seasonings; bring to a boil. Add shrimp; cook until shrimp turn pink, 3-4 minutes, stirring occasionally. If desired, serve over grits.

Steps:

• Combine beer, seafood seasoning, and salt in a large saucepan or stockpot over medium-high heat. Squeeze juice from both lemon halves into the beer mixture and add both rinds to the beer. Stir and bring to a boil. Cover the pot and boil for 10 minutes.
• Add shrimp to boiling liquid, cover again with the lid, and turn off the heat. Transfer shrimp to serving bowls when they are bright pink on the outside and the meat is opaque, about 3 minutes.

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.