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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Spicy but not real hot. These shrimp were made for us this weekend. Delicious and you will want to mop the sauce up with bread. From Cook's Country! Ingredients:
2lbs. extra-large shrimp,peeled and deveined |
salt and pepper |
2tbs vegetable. oil |
4tbs unsalted butter |
3 garlic cloves,minced |
1/2c beer |
1/2c clam juice |
1/4c chopped fresh cilantro leaves |
3 scallions,sliced thin |
2tbs hot sauce |
Directions:
1. Pat shrimp dry with paper towels and season with salt and pepper. Heat 1 Tbs oil in large skillet over med-high heat until just smoking. Cook half of shrimp without moving until spooty brown on one side,about 1 min;transfer to plate.
2. Repeat with remaining oil and shrimp.
3. Melt 1 Tbs. butter in empty skillet over med heat.. Add garlic and cook till fragrant,about 30 seconds. Stir in beer,clam juice and any accumulated shrimp juices,scraping up browned bits. Bring to a boil and cook until sauce is reduced to 1/3 cup,3 to 5 mins.
4. Return shrimp to skillet and cook,covered,over med-low heat till shrimp are cooked through,about 2 mins. Off heat,stir in cilantro,scallions,hot sauce and remaining butter. Serve.
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