A quick dish of Spicy Beer Shrimp served over rice or a baked sweet potato gets dinner on the table in almost no time.
I’m a baker at heart, but I also love to cook.
Usually you have two groups – either you really really like baking or you really really like cooking. A lot of times I hear “oh well I’m not a baker” or “I’m not a really great cook.”
And although I always choose baking over cooking, hey this woman still needs to eat dinner.
That’s why I’ve been featuring more and more savory recipes over the years as this blog grows.
I may never be ready enough to compete on Chopped, but I do know how to make a killer home meal.
The one beauty of cooking is looking in the fridge and coming up with dinner with some ingredients you need to use up – shrimp, beer, tomato paste.
Put them all together (with a few other things) and Spicy Beer Shrimp is born.
What I love about shrimp is they don’t take long at all to cook.
And since you cook them in the sauce in this dish, you can have shrimp ready in under 30 minutes (assuming the shrimp are already peeled and deveined. That’s probably the most time consuming part).
Serving with rice turns this into a filling meal. If you want to stay away from rice, you can serve this shrimp on top of a baked sweet potato.
The beer I used in my sauce was a stout beer since I’ve been making Guinness recipes with it the past month or so.
To achieve the same results as me, use a stout beer. However, most beers will work (nothing fancy like strawberry beer).
The rule of thumb is if you like the beer as drinking beer, then you should like the beer in your cooking.
If you use a cheap beer that you normally wouldn’t drink, then you probably won’t like it in your cooking.
If you enjoyed this Spicy Beer Shrimp, you may also like these recipes:
General Tso’s Sweet Chili Shrimp
Asian Shrimp Tacos with Mango Salsa