Dirty Shrimp In Butter Beer Sauce Food

CRISPY BEER BATTERED SHRIMP RECIPE

Steps:

• In a mixing bowl combine 1 cup of flour with 1 cup of beer. Season with salt and pepper.
• Using a sauce pan pour enough oil to submerge your shrimps. Heat the oil on medium heat until oil is hot.
• Dip shrimp in the batter and add it to the hot oil, fry until golden color, remove from the pan onto a plate with a paper towel. Enjoy the crispiest shrimp!

HEALTHY CHIPOTLE BEER-AND-BUTTER SHRIMP FOIL PACK

Steps:

• Prepare a grill for medium heat. Lay out a piece of heavy-duty foil 12 inches by 18 inches. Fold the four sides up to create walls and spread the shrimp in the center of the foil. Toss the shrimp with the garlic, chipotle sauce, cumin, oregano, coriander and salt. Pour in the beer. Dot the butter pieces on top. Cover with another large piece of foil and crimp and fold the edges together to seal tightly.
• Transfer the foil pack to the grill, close the lid and cook until the shrimp are pink and cooked through, 4 to 6 minutes. Remove from the heat and let sit for a few minutes. Carefully tear the packet open, being careful not to let the escaping steam burn you. Squeeze lime juice over the shrimp and sprinkle with cilantro. Serve the shrimp with the rice and pass extra chipotle hot sauce on the side.

DIRTY SAUCE

Steps:

• Mix mayonnaise, sour cream, salt, and pepper together in a small saucepan over low heat; cook and stir until warm, about 3 minutes.n

DIRTY SHRIMP IN BUTTER-BEER SAUCE RECIPE - (4.5/5)

Steps:

• Sauté garlic and herbs in coconut oil until garlic is slightly browned. Add shrimp stirring constantly until shrimp are pink and done. Pour in beer, simmer 1-2 minutes. Serve and enjoy!!

BEER-BOILED SHRIMP WITH OLD BAY®

Steps:

• Combine beer, seafood seasoning, and salt in a large saucepan or stockpot over medium-high heat. Squeeze juice from both lemon halves into the beer mixture and add both rinds to the beer. Stir and bring to a boil. Cover the pot and boil for 10 minutes.
• Add shrimp to boiling liquid, cover again with the lid, and turn off the heat. Transfer shrimp to serving bowls when they are bright pink on the outside and the meat is opaque, about 3 minutes.

DIRTY SHRIMP

Steps:

• 1. Melt butter in a heavy skillet over medium heat. Add Worcestershire and next 7 ingredients. Cook for 1 minute.
• 2. Add shrimp and cook for 2-3 minutes, stirring to coat evenly.
• 3. Add beer and cook 1 minute longer.
• 4. Serve with French bread for dipping or with pasta or rice.

GRILLED BEER AND BUTTER SHRIMP WITH POTATOES

Steps:

• Preheat a grill to medium high. Stack 2 large sheets of heavy-duty foil; spread the potatoes and onion wedges in the center. Fold up the sides to form a bowl shape. Dot the vegetables with2 tablespoons butter and sprinkle with 1/2 teaspoon salt; pour in about two-thirds of the beer. Lay another large sheet of foil on top; crimp the edges to seal. Set the foil packet on the grill; cover and cook until the potatoes are fork-tender, 20 to 25 minutes. Meanwhile, stack 2 more large sheets of foil and spread the shrimp in the center. Fold up the sides to form a bowl shape. Dot the shrimp with the remaining 1 tablespoon butter, sprinkle with the Old Bay and pour in the remaining beer. Top with another sheet of foil; crimp the edges to seal. When the vegetables are almost done, add the shrimp foil packet to the grill; cover and cook until the shrimp are pink, 6 to 8 minutes. Sprinkle the vegetables with the parsley, and salt to taste. Serve with the shrimp and the cooking liquid from the packets.

EASY DIRTY RICE WITH SHRIMP

Steps:

• Cook brown rice according to package directions in water along with 1 bay leaf, 1/4 tsp salt, 1/8 tsp cayenne, 1/8 tsp paprika and 1/8 tsp thyme.
• When the rice is almost ready, heat oil in a skillet over medium high heat, and cook shrimp until done, about 5 minutes. Set aside.
• Discard liquid from shrimp in the skillet, and heat oil over medium high heat. Add onion, garlic, celery, and bell peppers. Saute on medium heat until soft about 5 minutes. Season with salt, freshly ground black pepper, cumin, remaining cayenne, paprika and thyme. Add ground beef and cook for about 10 - 15 minutes until cooked through.
• Add cooked rice and shrimp to the skillet, toss, cover and cook for a couple of minutes. Serve warm and sprinkle some scallions on top. Enjoy!

BOILED SHRIMP WITH SPICY BUTTER SAUCE

Steps:

• In a large pot, combine water, vinegar, lemon, garlic, Old Bay,peppercorns, 1/2 tsp salt, 1/4 tsp cayenne and bay leaves.
• Cover and bring to a boil, reduce heat and simmer 5 minutes.
• Add shrimp, cover, return to a boil, cook 1-2 minutes and drain.
• Melt butter in a smallpan, remove from heat and add remaining ingredients.
• Serve shrimp with the butter sauce for dipping.

DIRTY SHRIMP IN BUTTER-BEER SAUCE

Steps:

• Saute garlic and herbs in butter until garlic is slightly browned.
• Add shrimp, stirring constantly, until shrimp are pink and done.
• Pour in beer, simmer 1 minute more, and serve!

SHRIMP WITH SPICY CHILI AND BEER SAUCE

Steps:

• 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.

SHRIMP WITH LIME DIPPING SAUCE

Steps:

• Add Old Bay and lime juice to a pot of water and bring to a low boil. Add the shrimp and simmer for 3 minutes. Drain and cool.
• Mix all the sauce ingredients together thoroughly. Transfer to a small bowl.
• Arrange the shrimp on a platter around the bowl, and serve with extra lime wedges.

BUTTERY SHRIMP W/ WORCESTERSHIRE SAUCE

Steps:

• Pat shrimp dry with a paper towel and sprinkle with salt and pepper.
• Bring a large pan to medium high heat. Add olive oil and melt butter when hot. If all the shrimp will fit into the pan without crowding than fry in one batch. If not, reduce olive oil and butter by half and cook shrimp in two batches.
• Cook shrimp for ~2 minutes per side or until done (usually the first side needs more time to sear than the second side). Try to get it crispy on the outside. Set aside on a plate.
• In the same pan, reduce heat to medium, and add the remaining butter and onions and cook ~ -3-4 minutes or until onions are translucent.
• Add garlic & rosemary sprig and cook 1-2 minutes or until fragrant.
• Stir in Worcestershire, lemon juice, and hot sauce. Bring to a boil and simmer ~ 3 minutes.
• Remove rosemary sprig and whisk in whipping cream.
• Add shrimp and any juices back to pan and simmer ~ 2-3 minutes or until shrimp are hot.
• Add salt and more hot sauce to taste. Eat as is or serve over cooked spaghetti or rice. Happy Eating! Beckie

PEEL-AND-EAT BOILED SHRIMP WITH COCKTAIL SAUCE

Steps:

• Combine the Old Bay, butter, beer, and water in a large pot and bring to a boil. Add the shrimp, turn the heat down to medium, and cover the pot with a lid. Cook, stirring once, for 3 to 6 minutes, or until the shrimp are pink and just cooked through. Using a slotted spoon, remove the shrimp from the broth and transfer to a serving platter. Serve hot or cold with cocktail sauce.
• In a small bowl, whisk together the ketchup, horseradish, lemon juice, and cayenne pepper. Taste and adjust seasoning, if necessary.
• Note: Prepared horseradish can be found in the refrigerator aisle at your supermarket.