Shrimp in Spicy Beer & Butter Sauce

And so scripture says: On the fifth day, God looked down upon Earth and said, "May you have delicious spicy shrimp sauteed in butter and beer", and it was good.

...Okay, not quite but it might as well be called Shrimp from the Gods because it's so flippin' good. I mean honestly I cannot think of a better combination of ingredients. Also, as a bonus, it only uses 3/4 cup of a beer so the cook gets to drink the rest of it. I mean, the beer would go bad after a few minutes of being opened so you might as well drink it right away. Don't think about that last statement too much, just go with it.

In any case, as a Wisconsinite, I'm pretty sure I'm morally obligated to like this dish. Even if I wasn't though, I would. Don't just take my word for it though. It's very easy to make and, while not the absolute healthiest thing I've cooked, it's got virtually no carbs in it and you can cut back on a lot of the fat if you use a kind of 'Oh my gosh it's not butter!' substitute of some sort. And, though it calls for 6 Tbsp of butter, you could get by with about 3-4 easily, I had a lot of residual sauce.

I could seriously go on about this dish forever. But, since the effects of finishing the remainder of the beer are setting upon me and I feel my wits slowly fading, I'll stop here. (Did I mention I'm the world's biggest lightweight?)

Enjoy!

Shrimp in Spicy Beer & Butter Sauce

Ingredients:

• 1 lb raw shrimp, peeled and deveined
• 6 Tbsp butter
• 3/4 tsp salt
• 1 tsp paprika
• 1/2 tsp chili powder
• 3/4 tsp dried thyme
• 1/2 tsp dried ground rosemary
• 1/2 tsp dried oregano
• 3 cloves garlic, minced
• 1 Tbsp Worcestershire sauce
• 3/4 cup light beer

Directions:

1. In a heavy skillet, melt butter over medium-low heat
2. As the butter is melting, stir in salt, paprika, chili powder, thyme, rosemary, oregano, garlic, and Worcestershire sauce
3. When butter is melted, add shrimp and let saute for 2-3 minutes per side
4. Pour light beer into skillet, cover and let the shrimp cook another 2-3 minutes
5. Uncover and let simmer slightly longer, until shrimp are pink on both sides
6. Remove shrimp from stove, place in a large bowl and cover, leaving most of the sauce in the skillet
7. Turn up the heat to high and boil the sauce until it's reduced by about half
8. Pour sauce over shrimp to serve

I might add my apartment smells like a beer-filled heaven. So that's a bonus. :)