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Categories: Appetizers, Fish and shellfish, Main courses, Quick and easy

Drunken shrimp

Drunken shrimp
Los Angeles Times

Dear SOS: I would love the recipe for "drunken shrimp" from the Gumbo Pot at the Farmers Market on 3rd Street. They always warn you that "it's the hottest thing on the menu" and I agree! Patti Astor Hollywood Dear ... Read more

Total time: 30 minutes | Serves 4 to 6
  • 3 (12-ounce) cans pale beer
  • 2 tablespoons minced fresh garlic
  • 1 cup (2 sticks) cold butter, cut into tablespoon-sized chips
  • 2 1/2 ounces Cajun spice mix
  • 2 pounds medium-sized shrimp with shells
  • 2 tablespoons dried rosemary
  • Salt, optional

Step 1Pour the beer into a saucepan and cook over medium heat, allowing the foam to dissipate. When hot and settled, 10 to 12 minutes, add the garlic, then whisk in the butter chips -- 1 at a time -- and the spice mix until blended. Add the shrimp, reduce the heat and poach in the sauce, about 4 minutes. Do not boil; keep at a bare simmer. The shrimp stay plump if cooked at a medium-low temperature. Add the rosemary to taste. If the spice mix you use is low in salt, you may need to add a little.

Each of 6 servings:
587 calories; 2,135 mg. sodium; 439 mg. cholesterol; 38 grams fat; 22 grams saturated fat; 13 grams carbohydrates; 39 grams protein; 3.60 grams fiber.
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