Tuesday, February 21, 2006

Shrimp in Stout Sauce

It sounds like a strange combo, but it's really tasty. Serve with crusty bread, or over rice.

2 lbs. prawns or jumbo shrimp, peeled and deveined
Grill seasoning such as McCormick's Montreal Steak Seasoning -- about 1-2 tablespoon. (can substitute salt, coarsely ground pepper, garlic powder, onion flakes, and/or anything else you'd use on steak, just use a lot of pepper)
2 tablespoon. olive oil
1-3 tablespoon. Sriracha hot sauce, or whatever hot sauce you prefer. Season to taste.
1 clove garlic, finely chopped
1 bottle of dark stout beer, like Guinness
1 bay leaf
Juice of 1 lemon
2 to 3 tablespoon unsalted butter
1/2 cup heavy cream (optional -- if opting out, use and additional 2 tablespoons of unsalted butter)
Salt and pepper

1. Coat the prawns with the grill seasoning. Heat a large skillet over medium-high heat and add 1 tablespoon of the olive oil. When the olive oil is hot, place about half the prawns in a single layer, and quickly sear them, about 1 minute per side. Transfer to a plate and reserve. Repeat with the remaining prawns.

2. Add the remaining tablespoon of olive oil to the skillet, and the garlic. Cook for one minute. Add the beer, hot sauce, and bay leaf. Boil over high heat to reduce the liquid by half.

3. Return the prawns to the skillet with the sauce and cook, turning once, until just cooked through, 1 to 2 minutes. Stir in the lemon juice and remove the bay leaf. Stir in the butter and cream, and season to taste with salt and pepper.

Serves 4. Sort of.

Based on a Rachel Ray recipe from the February/March 2006 Everyday Food.

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