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Abita Amber Rosemary Garlic Shrimp

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New Orleans’ Grand Isle Fresh Seafood specializes in seafood served every which way and beer from locals like Abita and NOLA. Here, chef Mark Falgoust combines the two in a savory plate of shrimp for one that comes together in minutes (best to prep your ingredients ahead of time; the shrimp cooks quickly). Mop up the extra juice with a heel of crusty French bread.

Makes: 1

Ingredients:
  • 5 jumbo shrimp, heads and tails on
  • salt to taste
  • Β½ teaspoon black pepper, plus additional to taste
  • 1 tablespoon fresh rosemary, minced
  • 1 teaspoon olive oil
  • 1 tablespoon chopped garlic
  • 4 ounces Abita Amber, room temperature
  • 2 ounces Worcestershire sauce
  • 2 ounces Crystal hot sauce
  • juice of 1 lemon
  • 4 ounces unsalted butter

Instructions:

• Set a large skillet over high heat, and season the shrimp with salt, pepper and rosemary. Add the olive oil to the pan, then add the shrimp. Cook 1 minute; turn the shrimp over and add the garlic. Cook 1 minute, being careful not to burn the garlic.

• Deglaze the pan by adding the beer. Add the Worcestershire, hot sauce and lemon juice; bring to a boil and let cook until the liquid reduces by ½. Whisk in the butter 1 tablespoon at a time. Season with ½ teaspoon black pepper and salt to taste and serve.

 


Choose a American Amber Ale for this recipe