Shrimp in Beer Sauce
Recipe and photo courtesy of mamalatinatips.com
Ingredients:
- 2 lb. Diamond Reef® Raw Shrimp, peeled & deveined, tail off
- 3 tablespoons olive oil or vegetable oil
- 1 1/2 cups white onion, finely chopped
- 6 garlic cloves, finely chopped
- 2 serrano chiles, tail off and finely chopped
- 2 lb tomatoes, chopped
- 4 tablespoons tomato paste
- 8-10 fresh thyme sprigs
- 1 bay leaf
- 2 cups of beer, like Pacífico, Corona, Montejo or Sol
- 2 teaspoons salt
- 4 green onions for garnish, optional
Directions
- Following the instructions on the bag, place the shrimp in a strainer under cold running water until thawed. Drain well and put back in the fridge until it is time to cook them.
- Warm up oil in a big pan over medium-high heat. Sauté onion for a couple of minutes, add garlic and serrano chiles. When the onion is soft and translucent, add tomatoes and cook for two minutes more.
- Add tomato paste, thyme, bay leaf, beer and salt. Bring to the boil, then reduce to medium heat, cover, and simmer for 25 minutes.
- Submerge the shrimp in the sauce. Cook 4-6 minutes stirring now and then to make sure they cook on both sides. Please don’t overcook them. The shrimp are ready when they start to curl and turn pink.
- Garnish with green onions, if you like, and serve with white rice and warm tortillas.
