This SPICY BEER SHRIMP was so good and ready in 15 minutes makes it the perfect recipe to start with.
How do you cook your shrimp?
Can you eat them with the head intact?
True story, years ago we went to a restaurant and when the shrimp dish was placed in front of me the entire shrimp was starring me right in the face. Our eyes met and made four, the words “oh god” accidentally seeped out of what I thought was a closed mouth but apparently my jaw was resting on the table.
Yup, you can dress me but can’t take me anywhere 😁
Today, I clean, cook and enjoy shrimp BUT the head still freaks me out. Some things never change 😊
I hope you enjoy this as much as we do.
Spicy Beer Shrimp
Prep Time: 10 minutes
Cook time: 5 minutes
Total Time: 15 minutes
Author: Mary Mammoliti / Kitchen Confession
INGREDIENTS
1 lb peeled and deveiled shrimp, tail-on preferred
1 1/2 tablespoons old bay seasoning * 2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon tomato paste
1 cup beer
1 tablespoon chopped parsley
INSTRUCTIONS
Rinse the shrimp with cold running water. Pat dry with paper towels and sprinkle with old bay seasoning. Set aside.
Heat up a skillet on high heat, add the olive oil. Saute the garlic until aromatic but not browned, add tomato paste and shrimp. Stir to combine well. As soon as the color of the shrimp turns opaque, add the beer.
Bring the beer to a quick boil and when the shrimp is cooked through, turn off the heat and add the parsley. Stir to combine and serve immediately.
