| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Prep: | 50 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds (21 to 25 count) shrimp, peeled and deveined, reserving shells
- 1 small white onion, finely diced, divided
- 1 carrot, peeled and grated
- 1 small celery stalk, finely diced
- 1 teaspoon tomato paste
- 1 quart water
- 1 small bay leaf
- 1 teaspoon lightly crushed black peppercorns
- 4 tablespoons butter, plus 1 stick cold butter cut into tablespoon size pieces
- 1 tablespoon chopped garlic
- 1/2 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon ground red pepper flakes
- 1 teaspoon paprika
- 1/4 lemon, juiced
- 1 bottle beer (recommended: Abita)
- Hot sauce, to taste
- 1/4 cup sliced green onion
Instructions
- Preheat oven to 350 degrees F.
- In a saucepan over medium heat, add olive oil. Add the shrimp shells and toast until opaque and a little crunchy, about 10 minutes, tossing frequently. Add half the onion, the carrot and celery and cook, stirring, until softened. Stir in tomato paste and cook, stirring, about 2 minutes. 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.
- 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. 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.
- Pour seasoned butter over shrimp and mix well with shrimp. Bake until just cooked through, about 10 minutes. (Do not overcook or you will have rubbery shrimp.)
- Remove shrimp from pan and place pan back on stovetop over medium-high heat to make the sauce. Add beer and 1 cup shrimp stock to the seasoned butter, cook until reduced to 1/3 volume.
- Whisk in cold stick butter, 2-3 pats at a time, until sauce holds together. Remove from heat and adjust seasoning with salt, pepper and hot sauce. Arrange shrimp on a platter and drizzle with sauce. Garnish with sliced green onion.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 276 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 24 g |
| Cholesterol | 203 mg |
| Sodium | 166 mg |
Reviews
the whole family loved this recipe plan on making it again.
Anything with over a stick of butter better taste fabulous. This was OK. Considering how much time one puts into this dish, I would rather make something else. Had it over pasta, perhaps it would be better with some rice or Asian noodles.
Made this one last night and it got great reviews from the family. I think it could do without the red pepper (and I’m a spicy food kinda guy). It took longer than indicated but i was a huge hit at the dinner table.
Guy, your recipes have way too many steps!! This dish had a lot of flavor but took way too long to make.
I tried this over rice but would be fantastic on pasta too.