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T-Ale Gate Shrimp

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Pro tailgater Jeff Dockeray's favorite recipe is this pan-grilled shrimp in pale ale sauce.

Makes: 8

  • 3 to 4 pounds shrimp, shelled and de-veined
  • 2 French or Italian baguettes
  • 2 cups butter
  • 6 ounces Mill Street Brewery Tankhouse Ale
  • 14 cup chopped Spanish Onion
  • 13 cup Worcestershire sauce
  • 4 garlic cloves, finely chopped
  • 1 lemon, halved
  • 2 tablespoons spice (any combination of 2 parts garlic, smoked paprika, sea salt, black pepper, and 1 part chili powder and onion powder)
  • 1 teaspoon fresh lemon zest


  • Season shrimp with 1 tablespoon of spice; set aside.
  • Melt 1 cup of butter in a large, deep skillet or cast iron pan.
  • Add onion and saute for 3 minutes.
  • Add garlic and saute 1 minute.
  • Add beer, Worcestershire sauce, remainder of spice, lemon zest, and juice, and stir.
  • Add shrimp to mixture and cook 3 to 4 minutes, flipping shrimp once, until shrimp are pink and sauce thickens. Remove shrimp and set aside.
  • Add 1 cup of butter and shake pan until butter is fully melted and blended with the mixture. Add shrimp back to pan.
  • Serve hot from pan with sliced baguettes.


Choose a American Pale Ale for this recipe

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