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This dish brings together tender shrimp simmered in a buttery beer and tomato sauce enriched with cream making it perfect for a quick satisfying dinner.
I first tried this when craving something comforting and easy to whip up after work now it’s a favorite in my dinner rotation
Ingredients
- Two pounds large shrimp peeled and deveined: delivers the main protein choose fresh or properly thawed for best texture
- Old Bay seasoning: adds classic seafood spice try to get a fresh container for vibrant flavor
- Unsalted butter: creates a rich base control the saltiness in the dish
- Grape tomatoes: provide natural sweetness and color pick firm ripe tomatoes
- Tomato paste: thickens the sauce and intensifies tomato flavor
- All-purpose flour: helps the sauce thicken for a silky finish use well-sifted flour to avoid lumps
- Beer: brings a subtle bitterness and depth choose a light or medium-bodied beer that complements the shrimp
- Worcestershire sauce: adds umami and tang
- Hot sauce: gives a spicy kick adjust to taste
- Lemon juice: brightens and balances richness
- Heavy cream: lends smoothness and richness choose fresh cream for best results
Step-by-Step Instructions
- Season the Shrimp:
- Toss the shrimp evenly with Old Bay seasoning in a large bowl to coat every piece with flavor preparing them for searing
- Sear the Shrimp:
- Heat butter in a large heavy skillet over high heat once melted and hot sear the shrimp for one minute on each side just until pink and slightly firm then remove from pan to prevent overcooking
- Cook the Tomatoes:
- Add grape tomatoes to the skillet cook for two minutes stirring once until they soften and release juices then remove from pan
- Prepare the Sauce Base:
- Whisk tomato paste and flour into the skillet cook for thirty seconds while whisking continuously to cook off raw flour taste and combine flavors
- Add the Liquids:
- Slowly whisk in beer Worcestershire sauce hot sauce and lemon juice making a smooth sauce that starts to thicken
- Thicken the Sauce:
- Pour in heavy cream whisk continuously and cook for three to four minutes until sauce thickens to a creamy consistency
- Combine and Serve:
- Return shrimp and tomatoes to the skillet toss to coat well and cook for two minutes to meld flavors then serve immediately
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My favorite part is how the spicy sauce contrasts with the buttery cream creating a memorable flavor combo I often make this when I want something indulgent yet quick
Storage Tips
Store leftovers in an airtight container in the fridge for up to two days reheat gently to avoid overcooking the shrimp
Ingredient Substitutions
You can swap heavy cream for coconut milk for a dairy-free version though the flavor will change slightly If you don’t have Old Bay seasoning use a blend of paprika celery salt and black pepper as a substitute
Serving Suggestions
Serve this dish over cooked rice or creamy mashed potatoes to soak up the sauce Add a simple green salad on the side for freshness and balance
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Cultural Context
This dish blends classic American seafood seasoning with rich creamy elements inspired by Southern coastal cooking where beer and butter sauces are popular
Frequently Asked Questions About Recipes
- → What type of beer works best for this dish?
Use a light or medium-bodied beer to balance the flavors without overpowering the shrimp.
- → How can I avoid overcooking the shrimp?
Sear shrimp briefly on each side to keep them tender and prevent a rubbery texture.
- → Can I substitute heavy cream in the sauce?
Yes, you can use half-and-half for a lighter sauce, but heavy cream gives the richest texture.
- → Is Old Bay seasoning essential?
Old Bay adds classic seafood spices, but you can substitute with a blend of paprika, celery salt, and black pepper.
- → How long should I cook the sauce to thicken it?
Cook the cream sauce while whisking continuously for about 3–4 minutes until it thickens.