Shrimp in Beer is an easily prepared recipe great for a gathering. Decades ago, I created this for the sausage king Bruce Aidells for his wedding celebration. The taste of this depends on the beer; an imported dark beer adds a bitterness to the sauce that some find appealing while a light beer produces a more delicate result. This needs to be served with plenty of crusty bread to soak up the sauce.
2 pounds of shrimp, peeled and deveined
2 cups beer
1 bay leaf
2 tablespoons butter
2 tablespoon flour
1 cup heavy cream
Salt and freshly ground pepper, plus ¼ teaspoon cayenne pepper
2 tablespoons mined parsley
Place shrimp in saucepan and cover with beer. Add bay leaf, bring to a simmer. Cook for 4-7 minutes or until shrimp turn pink (don’t overcook, the shrimp will be tough) Remove shrimp from pan.
Over high heat reduce beer until 1 cup remains. In another saucepan melt butter, add flour and whisk to make a paste. Add beer, cook and whisk until thick. Add cream, heat and season with salt, pepper and cayenne. Add parsley and shrimp, reheat gently.
