Drunken Shrimp Buttery Beer (Printer-Friendly Layout)

Succulent shrimp in a spicy beer-tomato sauce with butter and cream for quick flavorful meals.

# Ingredients You'll Need:

01 - 2 pounds large shrimp, peeled and deveined (13–15 count)

02 - 2 tablespoons Old Bay seasoning

03 - 1/4 cup unsalted butter

04 - 1 cup grape tomatoes

05 - 2 tablespoons tomato paste

06 - 1 tablespoon all-purpose flour

07 - 12 fluid ounces beer

08 - 1 tablespoon Worcestershire sauce

09 - 1 tablespoon hot sauce

10 - 1 tablespoon lemon juice

11 - 1/2 cup heavy cream

01 - In a large bowl, toss the shrimp with Old Bay seasoning until evenly coated.

02 - Heat butter in a large heavy skillet over high heat. Sear shrimp for 1 minute on each side. Remove from pan.

03 - Add grape tomatoes to the skillet. Cook for 2 minutes, stirring once, then remove from pan.

04 - Whisk tomato paste and flour into the skillet. Cook for 30 seconds while whisking.

05 - Gradually whisk in beer, Worcestershire sauce, hot sauce, and lemon juice until smooth.

06 - Pour in heavy cream. Whisk continuously and cook for 3–4 minutes until thickened.

07 - Return shrimp and tomatoes to the skillet. Toss to coat and cook for 2 minutes. Serve immediately.

01 - Use a light or medium-bodied beer for balanced flavor without overpowering the shrimp.

02 - Sear shrimp briefly to preserve tenderness; overcooking can cause rubbery texture.