Photo: Beer Braised Shrimp with Louisiana Salsa and Rice Recipe
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.
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By _Christina_
Olympia, WA
on December 28, 2012
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I have made this recipe twice so far and love it!
The Louisiana Salsa recipe makes a boat-load of salsa, but it is great for leftovers. (With some of the leftover salsa, we mixed it with eggs the next morning.
I used tobasco chipotle for the hot sauce.
I used an IPA for the beer.
The store didn't have fresh shrimp one time so I used frozen (I thawed them out as per the package directions.
The rice was AMAZING!!
This is a recipe that makes your home smell wonderful. This recipe will be in our regular rotation!
By koj
on April 16, 2012
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Very good, I only made the shrimp not the rice and it was EXCELLENT!
By ProudGrams
Spring, TX
on April 15, 2012
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I made this while visiting my son in St.Louis and he loved it. I thought the salsa was more than needed, however it is still more to love. Good Recipe and can't wait to make it for my Hubbie.
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