Coastal Cooking

THE OAR HOUSE - TIM PECK AND CHRIS GERLITS

SHRIMP IN BEER CREOLE

In a small skillet, sauté almonds in oil and 1 Tbsp. butter, tossing until golden brown. Drain on paper towel, and sprinkle with salt and set aside. In a saucepan, cook 2 lbs. of shrimp in 4 Tbsp. butter over medium heat toss until pink. Transfer shrimp and cooked liquid into a bowl and reserve. Cover with buttered wax paper. Add 2 Tbsp. butter to the pan and sauté green onions and bell pepper until soft. Add mushrooms, paprika, salt and pepper cook tossing until mushrooms are tender. Stir in tomato paste, beer, and reserved shrimp liquid. Cook over high heat until liquid measures ½ cup. Reduce heat to low and add cream, sour cream, and shrimp. Arrange shrimp mixture o a heated platter and garnish with almonds or serve over rice.

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