Shrimp with Garlic Beer Broth

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

905 g

Gulf Shrimp , peeled, deveined

2

Medium Shallots , minced

4 cloves

Garlic , minced

1 1/2

Lemons , zested, juiced

zest from the whole lemon plus 1/2 cup juice per 4 servings

3 g

Cajun Seasoning

15 mL

Worcestershire Sauce

240 mL

Black Lager

55 g

Salted Butter

to taste

Fresh Parsley , minced

Cooking Instructions

HIDE IMAGES

Step 1

Melt Salted Butter (55 g) in a wide enameled cast iron pan. Add the Shallots (2) and Garlic (4 cloves) and cook until translucent, about 3 minutes.

Step 2

Add Cajun Seasoning (3 g) , zest and juice from Lemons (1 1/2) and Worcestershire Sauce (15 mL) and stir.

Step 3

Add the Gulf Shrimp (905 g) and stir to coat.

Step 4

Add the Black Lager (240 mL) and top with a lid.

Step 5

Turn the heat down to low and cook for 5-7 minutes until the shrimp are pink and cooked through. Top with Fresh Parsley (to taste) and serve with bread or french fries.