Sloshed Shrimp

Total Time:
1 hr 50 min
50 min
1 hr

6 servings

  • 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
  • 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.

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