Fiery Shrimp

Made with Slipstream Ale

Shrimp may be small, but this dish packs quite a punch for such a little guy. Keep some beverages on hand to cool your palate.

Butter

  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper, ground fine
  • 1/8 tsp red pepper flakes
  • 1/8 tsp thyme
  • 1/8 tsp fresh rosemary
  • 1/8 tsp oregano
  • Pinch of salt
  • 1/2 pound (2 sticks) butter

Shrimp

  • 1 pound prawn size shrimp (20-25 shrimp)

Broth

  • 1/2 tsp garlic, minced
  • 1 tsp olive oil
  • 1 quart shrimp stock
  • 1 pint beer of your choice
  • 1 tsp Worcestershire suace
  • Parsley for garnish

First, prepare the butter. Combine the cayenne pepper, black pepper, red pepper flakes, thyme, rosemary, oregano and salt with the butter. Knead into firm butter and roll into a cylinder about 2 inches in diameter. Wrap in plastic and refrigerate.

Shell and de-vein the shrimp. Set aside until later in the preparation. In a soup pot, sauté the garlic in a small amount of olive oil. When almost brown, add the shrimp stock, beer, and Worcestershire sauce. Bring to a boil and simmer for 1 hour. Strain the broth into a bowl and reserve for later in the recipe. In a hot skillet, toss the shrimp with two tablespoons of the prepared butter. Remove the shrimp when just opaque white and pink. Do not overcook! Deglaze the pan with two cups of shrimp broth and reduce by one half. Make a bed of about 1/2 cup of white rice on an oval plate. Arrange 6-8 shrimp on the rice. Spoon a few tablespoons of reduced sauce over the shrimp. Dress with a sprinkle of parsley.

Serves 6.