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Bon Appétit

Shrimp with Spicy Chili and Beer Sauce

3.9

(64)

"Caribbean food has become a real favorite of mine," writes Cindy M. Wright of Tarzana, California. "I just love the flavors of this spicy cuisine. One of the best places in my area is Cha Cha Cha in Encino. I've enjoyed everything I've had there, but I especially like the shrimp and rice dish called camarones negros."

Recipe information

  • Yield

    Makes 4 servings

Ingredients

6 tablespoons (3/4 stick) butter
6 large garlic cloves, chopped
2 teaspoons finely ground black pepper
2 teaspoons dried thyme
1 1/2 teaspoons cayenne pepper
30 uncooked large shrimp, peeled, deveined
2 cups Jamaican lager or other lager beer
6 cups low-salt chicken broth
1/2 cup Worcestershire sauce
1 tablespoon honey
Freshly cooked white rice

Preparation

  1. Melt 6 tablespoons butter in heavy large skillet over medium-high heat. Add chopped garlic, black pepper, dried thyme, and cayenne pepper and stir 1 minute. Add shrimp and sauté 1 minute. Stir in beer. Using slotted spoon, transfer shrimp to large bowl. Add chicken broth, Worcestershire sauce, and honey to skillet and boil until sauce is reduced to 1 1/4 cups and coats spoon thinly, about 45 minutes. Return shrimp to sauce and simmer until shrimp are just cooked through, about 3 minutes. Season to taste with salt. Serve with rice.

TagsBeerAlcoholBeveragesCaribbeanShrimpShellfishSeafoodMainDinnerNut FreeEasyWeeknight MealsSuper BowlBon Appétit
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