Sauteed Shrimp with Beer Pan Sauce

By á-46045

Ingredients

• 2 Tbsp. butter
• 2 Tbsp. olive oil
• 1 lb. medium shrimp, peeled and deveined (thawed if frozen)
• Pinch each red pepper flakes and salt
• 1 medium onion, quartered and thinly sliced
• 4 cloves garlic, sliced
• 1 cup beer (choose a pale ale or lager)
• 2 Tbsp. chives, chopped
• 2 Tbsp. parsley, chopped
• Cooked grits, polenta, pasta or rice for serving

Preparation

Step 1

In a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon oil. Add the shrimp, red pepper flakes and salt; cook just until the shrimp turn opaque and lightly pink, 4 to 5 minutes. Transfer the shrimp to a bowl. Add the remaining butter and oil to the pan; add onion and sauté until softened and golden, about 5 minutes. Add the garlic and sauté 1 minute; season the vegetables with salt and pepper. Add the beer and bring it to a boil, scraping the pan with a spoon and stirring to incorporate all the yummy browned bits. Cook until the liquid is reduced by half, about 5 minutes. Return the shrimp to the pan; stir to coat with the sauce and warm the shrimp. Serve over cooked grits, polenta, pasta or rice, and sprinkle each serving with chives and parsley. Refrigerate any leftovers. Serves 4.