Beer Braised Shrimp with Louisiana Salsa and Rice Recipe

Name: Beer Braised Shrimp with Louisiana Salsa and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cloves garlic, grated or finely chopped; 6 to 8 small ribs celery from the heart, chopped; 1 large or 2 medium green bell peppers, seeded and chopped; 1 medium-large red onion, chopped; 2 tablespoons chopped fresh thyme, finely chopped; 4 tablespoons butter; 1 1/2 cups enriched white rice; 2 1/2 cups chicken stock; Salt and freshly ground black pepper; 2 red jalapeno chile peppers, very thinly sliced; 1 pint grape or cherry tomatoes, heirloom multi colored, red or yellow, halved; 2 limes; 2 tablespoons extra-virgin olive oil; 2 pounds large shrimp, deveined, tail on; 1 tablespoon seafood seasoning (recommended: Old Bay); 1 tablespoon Worcestershire sauce; 1/4 cup hot sauce; 1 bottle beer; 3 tablespoons butter; 1 bunch scallions, thinly sliced on an angle

Servings: persons

4 cloves garlic, grated or finely chopped
6 to 8 small ribs celery from the heart, chopped
1 large or 2 medium green bell peppers, seeded and chopped
1 medium-large red onion, chopped
2 tablespoons chopped fresh thyme, finely chopped
4 tablespoons butter
1 1/2 cups enriched white rice
2 1/2 cups chicken stock
Salt and freshly ground black pepper
2 red jalapeno chile peppers, very thinly sliced
1 pint grape or cherry tomatoes, heirloom multi colored, red or yellow, halved
2 limes
2 tablespoons extra-virgin olive oil
2 pounds large shrimp, deveined, tail on
1 tablespoon seafood seasoning (recommended: Old Bay)
1 tablespoon Worcestershire sauce
1/4 cup hot sauce
1 bottle beer
3 tablespoons butter
1 bunch scallions, thinly sliced on an angle

1
In a medium bowl combine the garlic, celery, peppers, onions and thyme.
2
Heat a medium pot with 1 tablespoon butter over medium heat.
3
Add about 1/3 of the vegetables to the pot, saute 2 to 3 minutes, add rice and toss around for 1 to 2 minutes more.
4
Stir in the chicken stock and cover pot, bring to a boil.
5
Simmer rice 15 to 18 minutes until tender, fluff with fork and season with salt and pepper.
6
Combine remaining vegetables with red chile peppers and tomatoes and dress with the juice of 1 lime.
7
Season with a little salt.
8
Heat 2 tablespoons olive oil in a large skillet over medium-high to high heat.
9
Add shrimp and season with seafood seasoning, Worcestershire and hot sauce.
10
Toss shrimp for about 2 minutes then add beer, reduce heat to simmer and braise 5 to 6 minutes.
11
Cut butter into small bits and melt into sauce then add in scallions.
12
Squeeze the juice of 1 lime over the pan.
13
Serve shrimp in shallow bowls, top with a generous scoop of rice and garnish with generous spoonfuls of salsa.
14
If you prefer lots of rice to a little bit of seafood, reverse the order and fill bowl with rice, top with shrimp and salsa.

1055

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 cloves garlic, grated or finely chopped, 6 to 8 small ribs celery from the heart, chopped, 1 large or 2 medium green bell peppers, seeded and chopped, 1 medium-large red onion, chopped, and more.

Yes, Beer Braised Shrimp with Louisiana Salsa and Rice falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beer Braised Shrimp with Louisiana Salsa and Rice

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