Jalapeno Beer-Braised Shrimp

Shrimp seared and then braised in a mixture of jalapeno, garlic and stout beer … yet another reason to drink while you’re cooking. I’d like to think that the first person to cook seafood with alcohol really just spilled some of her wine in the pan and went with it. There’s something about the complex flavors of good beer or wine that make certain seafood – notably shrimp – just bloom with flavor.

I’ve adapted this recipe from an old one of Rachael Ray’s – her magazine, not her show – and it’s a popular staple whenever I’m craving shrimp cooked with unique flavors.

This dish truly does taste different – the beer is strong and comes at you fast, along with the pepper, garlic and bay. Yet the shrimp still tastes nice and buttery, served over brown Basmati rice (or any rice).

Jalapeno Beer-Braised Shrimp

Ingredients:

• 2 pounds prawns or jumbo shrimp—peeled, deveined
• Grill seasoning, such as McCormick’s Montreal Steak Seasoning (or just salt and pepper)
• 2 tablespoons extra-virgin olive oil
• 1 to 2 jalapeños, seeded and chopped
• 1 garlic clove, finely chopped
• 1 bottle of dark stout beer, such as Guinness (we used a dark Indian beer) – about 1 1/2 c.
• 1 bay leaf, dried or fresh
• Juice of 1 lemon
• 2 tablespoons unsalted butter
• Salt and freshly ground pepper
• 1 tablespoon chopped cilantro, a palmful
• Cooked brown rice, for serving

Coat the prawns with the grill seasoning. Heat a large nonstick skillet over medium-high heat and add 1 tablespoon of the olive oil. When the olive oil is very hot, place about half the prawns in the skillet in a single layer and quickly sear them, about 1 minute per side. Transfer to a plate and reserve. Repeat with the remaining prawns.

Add the remaining tablespoon of olive oil to the skillet, then add the chile pepper and the garlic and cook for 1 minute. Add the beer and bay leaf. Boil over high heat to reduce the liquid by half.

Return the prawns to the skillet with the sauce and cook, turning once, until just cooked through, 1 to 2 minutes. Stir in the lemon juice and remove the bay leaf. Stir in the butter and season to taste with salt and pepper.

Garnish with cilantro (if you have it) and serve over rice!

Yum, I had my leftovers for a tasty, healthy lunch. Make sure you use a beer that you really love – that means if you don’t like Guinness, my goodness don’t use it! And if you don’t like any stout beer, I’m sure that an equally high-quality amber ale would work, too.

Enjoy, friends! xoxo

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