Shrimp In Beer Sauce Recipes

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:

• Sauté garlic and herbs in coconut oil until garlic is slightly browned. Add shrimp stirring constantly until shrimp are pink and done. Pour in beer, simmer 1-2 minutes. Serve and enjoy!!

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:

• In a large pot, bring the beer, water, shrimp boil seasoning, salt, peppercorns and the juiced lemon halves to a boil over medium heat. Allow mixture to boil covered for 10 minutes. In the meantime, melt butter in a small saucepan and add the lemon juice. Add the shrimp to the pot of boiling beer, cover, and turn off heat. Check shrimp after 3 minutes for a pink color throughout. Using a slotted spoon, remove the shrimp and transfer to serving bowls.
• Add 1/2 cup of the beer boiling liquid to the butter and simmer for 2 minutes, then transfer to small serving bowls. Serve the warm shrimp with the butter dipping sauce on the side, and don't forget the empty bowls for the shrimp shells. Enjoy!
• Serving Suggestion: I love a great loaf of French bread with this to sop up the yummy sauce!

Steps:

• Preheat oil to 365 degrees.
• In a small bowl, whisk together all the dipping sauce ingredients. Transfer to a serving bowl, cover and set aside.
• In a medium size bowl, combine all the dry ingredients for the batter. Slowly, whisk in beer, until combined. If not using right away cover and refrigerate for later use. Gently toss shrimp in the batter, to coat. Shake gently to remove excess batter and with slotted spoon, carefully fry in hot oil for 5 to 6 minutes or until golden brown. Cook in batches to avoid over crowding. Remove shrimp with a spider or slotted spoon and place on paper towels to drain. Serve hot with dipping sauce.

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.