Prep 15 mins
Cook 10 mins
Herby, spicy shrimp with a kick, in a buttery-beer "sauce". Fast, easy and delicious, serve as an appetizer, or a dinner over rice or with lots of crusty French bread to soak up all the tasty, herbalicious sauce!
- 907.18 g shrimp, shelled and deveined
- 59.16 ml butter
- 9.85 ml garlic, minced
- 4.92 ml dried oregano
- 4.92 ml dried basil
- 4.92 ml dried thyme
- 4.92 ml cayenne pepper
- 2.46 ml crushed red pepper flakes
- 2.46 ml salt, to taste
- 2.46 ml black pepper, to taste
- 118.29 ml beer
- Saute garlic and herbs in butter until garlic is slightly browned.
- Add shrimp, stirring constantly, until shrimp are pink and done.
- Pour in beer, simmer 1 minute more, and serve!
This recipe is delicious, I have made this 5 times now.
The amount of cayenne pepper in the recipe does make it quite hot so the last time I made this I substituted cajun instead of cayenne and it was perfect.
I also cut down the time of making this recipe by using 1 &1/2 teaspoons of garlic powder instead of chopping garlic, I found no difference.
Tossed with linguini noodles is the best!
I also double the recipe as the original does not make much.
I read some reviews first and followed some advice- double the sauce, but I didn't double the cayenne. OMG! We will be adding this to our regular rounds of dinner. So good- everyone loved it and it was seriously delish! I served it over pasta with some ceasar salad and crusty bread and we all wished there was more when we finished. Seriously good and considering how fast it came together and how easy it was- this is a huge winner in my books! THanks for a great recipe!
Awesome! I loved this! It reminded me of a spiced shrimp I've had on the coast of North Carolina. Wonderfully delicious and easy too! I served it with Jasmine rice and some stir fried zucchini. Note: I dusted the raw shrimp with some cornstarch to thicken the sauce a bit. I have to modify the heat for my household.