Shrimp is fast and easy! I usually make shrimp dishes if I’ve forgotten to take meat out to thaw and I don’t want to run to the store. With that in mind, I also keep a very well stocked kitchen and I go shopping once a week for groceries … so if I don’t have an ingredient that can easily be replaced, I substitute said ingredient instead of running back to the store. In the recipe below, onions can be substituted for shallots (as I did), but keep in mind that shallots tend to have a more mild and sweet flavor, and onions tend to have a stronger flavor. If you don’t like onions THAT much, go out and get some shallots, and try this recipe.
- 1/2 pound shrimp
- 1 can or bottle of beer
- 1 shallot or 1/2 onion, sliced
- 2 cloves garlic, diced
- 1 teaspoon red pepper flakes, or more to taste
- 1-2 bay leaves
- fresh parsley, chopped
- salt to taste
- pepper to taste
Pour beer into a saucepan and turn the heat to medium high. Add shallot or onion, garlic, red pepper flakes, and bay leaves. Bring the pot to a boil, stirring occasionally, until the beer has been reduced by half.
Add shrimp, salt, and pepper, and cook about 3-4 minutes, or until pink. Top with parley.
Serve shrimp over rice or quinoa.
This recipe originated from Wishful Chef.