Sloshed Shrimp

Name: Sloshed Shrimp
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 small bay leaf; 1 bottle beer (recommended: Abita); 4 Tbsps butter, plus 1 stick cold butter cut into tablespoon size pieces; 1 carrot, peeled and grated; 1 small celery stalk, finely diced; 1 teaspoon dried basil; 1 teaspoon dried thyme; 1 Tbsp chopped garlic; 59 milliliters sliced green onion; 1 teaspoons ground cumin; 1 teaspoons ground red pepper flakes; 6 servings Hot sauce, to taste; 0 lemon, juiced; 2 Tbsps olive oil; 1 teaspoon paprika; 1 teaspoon lightly crushed black peppercorns; 680 grams (21 to 25 count) shrimp, peeled and deveined, reserving shells; 1 teaspoon tomato paste; 946 milliliters water; 1 small white onion, finely diced, divided

Sloshed Shrimp requires approximately 1 hour and 50 minutes from start to finish. This gluten free and pescatarian recipe serves 6. One portion of this dish contains around 24g of protein, 14g of fat, and a total of 260 calories. It works well as a main course. Head to the store and pick up garlic, ground cumin, hot sauce, and a few other things to make it today. To use up the beer you could follow this main course with the Guinness, Whiskey & Irish Cream Cupcakes as a dessert.

Instructions

Preheat oven to 350 degrees F.

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Oven

In a saucepan over medium heat, add olive oil.

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Olive Oil

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Sauce Pan

Add the shrimp shells and toast until opaque and a little crunchy, about 10 minutes, tossing frequently.

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Pasta Shells

Shrimp

Toast

Add half the onion, the carrot and celery and cook, stirring, until softened. Stir in tomato paste and cook, stirring, about 2 minutes.

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Tomato Paste

Carrot

Celery

Onion

Add the water, bay leaf, and peppercorns, bring to a boil, reduce the heat and simmer, partially covered, about 30 minutes. Strain; you should have about 2 cups stock; if more, return stock to clean saucepan and reduce over medium heat.

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Peppercorns

Bay Leaves

Stock

Water

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Sauce Pan

In a skillet, melt on medium heat the 4 tablespoons of butter, add the remaining onion, and cook until softened and translucent, about 3 minutes.

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Butter

Onion

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Frying Pan

Add garlic, cumin, thyme, basil, red pepper, and paprika and cook another 2 minutes. Stir in the lemon juice. Carefully arrange shrimp in a pan large enough to hold them without overlapping.

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Lemon Juice

Red Pepper

Paprika

Garlic

Shrimp

Basil

Cumin

Thyme

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Frying Pan

Pour seasoned butter over shrimp and mix well with shrimp.

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Butter

Shrimp

Bake until just cooked through, about 10 minutes. (Do not overcook or you will have rubbery shrimp.)

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Shrimp

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Oven

Remove shrimp from pan and place pan back on stovetop over medium-high heat to make the sauce.

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Shrimp

Sauce

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Stove

Frying Pan

Add beer and 1 cup shrimp stock to the seasoned butter, cook until reduced to 1/3 volume.

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Shrimp Stock

Butter

Beer

Whisk in cold stick butter, 2-3 pats at a time, until sauce holds together.

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Butter

Sauce

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Whisk

Remove from heat and adjust seasoning with salt, pepper and hot sauce. Arrange shrimp on a platter and drizzle with sauce.

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Hot Sauce

Seasoning

Pepper

Shrimp

Sauce

Salt

Garnish with sliced green onion.

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Green Onions

Equipment

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Menage a Trois Limelight Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.

Menage a Trois Limelight Pinot Grigio

Ménage à Trois Limelight shines a spotlight on refreshing citrus flavors in the most dazzling way. Limelight is a new star with sexy orange blossom aromas that lead to zesty key lime and mouthwatering Granny Smith apple flavors that make you pucker up. A touch of honeysuckle sweetness and minerality balance the pronounced citrus notes before the curtains drop with a refreshingly crisp finish.