Shrimp with Spicy Chili and Beer Sauce
"Caribbean food has become a real favorite of mine," writes Cindy M. Wright of Tarzana, California. "I just love the flavors of this spicy cuisine. One of the best places in my area is Cha Cha Cha in Encino. I've enjoyed everything I've had there, but I especially like the shrimp and rice dish called camarones negros."
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
Central American/Caribbean
Beer
Garlic
Shellfish
Sauté
Shrimp
Winter
Honey
Simmer
Bon Appétit
- 2 teaspoons dried thyme
- 1 tablespoon honey
- 1/2 cup worcestershire sauce
- 1 1/2 teaspoons cayenne pepper
- 6 tablespoons (3/4 stick) butter
- 6 large garlic cloves, chopped
- 2 teaspoons finely ground black pepper
- 30 uncooked large shrimp, peeled, deveined
- 2 cups jamaican lager or other lager beer
- 6 cups low-salt chicken broth
- freshly cooked white rice
- Carbohydrate 24 g(8%)
- Cholesterol 117 mg(39%)
- Fat 20 g(31%)
- Fiber 1 g(3%)
- Protein 16 g(33%)
- Saturated Fat 12 g(59%)
- Sodium 773 mg(32%)
- Calories 362
Preparation Melt 6 tablespoons butter in heavy large skillet over medium-high heat. Add chopped garlic, black pepper, dried thyme, and cayenne pepper and stir 1 minute. Add shrimp and sauté 1 minute. Stir in beer. Using slotted spoon, transfer shrimp to large bowl. Add chicken broth, Worcestershire sauce, and honey to skillet and boil until sauce is reduced to 1 1/4 cups and coats spoon thinly, about 45 minutes. Return shrimp to sauce and simmer until shrimp are just cooked through, about 3 minutes. Season to taste with salt. Serve with rice.
