Shrimp with Spicy Chili and Beer Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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