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Shrimp: Shrimp with Spicy Chili and Beer Sauce

Source of Recipe


Bon Appétit, January 2003



List of Ingredients



• 6 Tbsp (¾ stick) butter
  
• 6 large garlic cloves, chopped
  
• 2 tsp finely ground black pepper
  
• 2 tsp dried thyme
  
• 1½ tsp cayenne pepper
  
• 30 uncooked large shrimp, peeled, deveined
  
• 2 cups Jamaican lager or other lager beer
  
• 6 cups low-salt chicken broth
  
• ½ cup Worcestershire sauce
  
• 1 Tbsp honey
  
• .
  
• Freshly cooked white rice
  






Instructions



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.
   
   
2. 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 1¼ cups and coats spoon thinly, about 45 minutes.
   
   
3. Return shrimp to sauce and simmer until shrimp are just cooked through, about 3 minutes. Season to taste with salt. Serve with rice.
   
   Makes 4 servings.