Shrimp with Garlic Beer Broth

This is our Devilish Kitchen twist on classic Moules Frites. We used shell-on gulf shrimp, shallots, lots of garlic, beer, lemon, and a sprinkling of Gajun seasoning and served it with our favorite Beer Battered fries. Okay. We served it with Garlic bread too. We know. It was a long week.

Total Time

15min

4.8

5 Ratings

Author: The Devilish Kitchen

Servings:

Ingredients

•

2 lb

Gulf Shrimp , peeled, deveined

•

Medium Shallots , minced

•

4 cloves

Garlic , minced

•

1 1/2

Lemons , zested, juiced

•

2 tsp

Cajun Seasoning

•

1 Tbsp

Worcestershire Sauce

•

1 cup

Black Lager

•

4 Tbsp

Salted Butter

•

to taste

Fresh Parsley , minced

Cooking Instructions

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

Add Cajun Seasoning (2 tsp) , zest and juice from Lemons (1 1/2) and Worcestershire Sauce (1 Tbsp) and stir.

Add the Gulf Shrimp (2 lb) and stir to coat.

Add the Black Lager (1 cup) and top with a lid.

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.

Nutrition Per Serving

CALORIES

394

FAT

15.7 g

PROTEIN

47.8 g

CARBS

10.2 g