I made these delicious little morsels for a recent cocktail-with-friends evening. SO GOOD!…and so easy!
I was so caught up in the preparations that I totally forgot to take more pictures. Maybe one was all I needed. Look at those succulent pink creatures bubbling in that tasty beer butter sauce. I made them in advance then gently heated just prior to serving to take the chill off a bit. Grab some cocktail forks or tooth picks and pass them with lots of bread to sop up the rich juices. They would also make the perfect main course on their own or tossed with pasta, served with a crisp side salad…and bread…don’t forget the bread.
- 2 lbs shrimp, shelled and deveined
- 4 tablespoons butter
- 2 teaspoons garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt, to taste
- ½ teaspoon black pepper, to taste
- ½ cup beer (I used an IPA)
- Saute garlic and herbs in lightly butter until garlic is fragrant.
- Pour in beer and bring back to simmer
- Add shrimp, stirring constantly, until shrimp are pink.
- Serve warm as appetizers with a side of bread or tossed with some fresh pasta
Thanks to food.com for the inspiration