Beer Braised Shrimp with Louisiana Salsa and Rice

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 4 cloves garlic, grated or finely chopped
  • 6 to 8 small ribs celery from the heart, chopped
  • 1 large or 2 medium green bell peppers, seeded and chopped
  • 1 medium-large red onion, chopped
  • 2 tablespoons chopped fresh thyme, finely chopped
  • 4 tablespoons butter
  • 1 1/2 cups enriched white rice
  • 2 1/2 cups chicken stock
  • Salt and freshly ground black pepper
  • 2 red jalapeno chile peppers, very thinly sliced
  • 1 pint grape or cherry tomatoes, heirloom multi colored, red or yellow, halved
  • 2 limes
  • 2 tablespoons extra-virgin olive oil
  • 2 pounds large shrimp, deveined, tail on
  • 1 tablespoon seafood seasoning (recommended: Old Bay)
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup hot sauce
  • 1 bottle beer
  • 3 tablespoons butter
  • 1 bunch scallions, thinly sliced on an angle
Directions
  • In a medium bowl combine the garlic, celery, peppers, onions and thyme.

  • Heat a medium pot with 1 tablespoon butter over medium heat. Add about 1/3 of the vegetables to the pot, saute 2 to 3 minutes, add rice and toss around for 1 to 2 minutes more. Stir in the chicken stock and cover pot, bring to a boil. Simmer rice 15 to 18 minutes until tender, fluff with fork and season with salt and pepper.

  • Combine remaining vegetables with red chile peppers and tomatoes and dress with the juice of 1 lime. Season with a little salt.

  • Heat 2 tablespoons olive oil in a large skillet over medium-high to high heat. Add shrimp and season with seafood seasoning, Worcestershire and hot sauce. Toss shrimp for about 2 minutes then add beer, reduce heat to simmer and braise 5 to 6 minutes. Cut butter into small bits and melt into sauce then add in scallions. Squeeze the juice of 1 lime over the pan.

  • Serve shrimp in shallow bowls, top with a generous scoop of rice and garnish with generous spoonfuls of salsa. If you prefer lots of rice to a little bit of seafood, reverse the order and fill bowl with rice, top with shrimp and salsa.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Fall-off-the-Bone Short Ribs

    Recipe courtesy of Aaron McCargo Jr.