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Shrimp In Beer Creole

Global.Platter's picture
Ingredients
  Sliced blanched almonds 1⁄2 Cup (8 tbs)
  Butter 1⁄2 Cup (8 tbs) (1 Stick)
  Oil 1 Tablespoon
  Shrimp 2 Pound, shelled and deveined
  Minced scallions 1⁄4 Cup (4 tbs)
  Green pepper 1
  Small mushrooms 1⁄2 Pound
  Sweet hungarian paprika 1 Tablespoon
  Tomato paste 1 Teaspoon
  Light beer 1 Cup (16 tbs)
  Heavy cream 3⁄4 Cup (12 tbs)
  Sour cream 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

In a small skillet saute' 1/2 c.sliced, blanched almonds in 1 tbs each of butter and oil, tossing them until they are golden.
Drain the almonds on paper towels; sprinkle them with salt and put aside.
In a saucepan cook 2 lbs. shrimp, in 1/2 stick butter over moderate heat, tossing until they just turn pink.
Transfer the shrimp and pan juices to a bowl and reserve them covered with a buttered round of wax paper.
Add 2 tb. butter to the pan and in it saute' 1/4 c. minced scallions and 1 green pepper cut into strips, until they are softened.
Add 1/2 lb. small mushrooms, 1 tbs sweet Hungarian paprika and salt and pepper to taste.
Cook the mixture, tossing, until the mushrooms are tender.
Stir in 1 tsp.tomato paste, 1 cup light beer and reserved pan juices and reduce liquid over HIGH HEAT to 1/2 cup.
Reduce heat to low, add 3/4 cup heavy cream and simmer the mixture until it's hot.
Arrange the shrimp mixture on a heated platter with a rice pilaf mold and garnish with the almonds.
It's Great

Recipe Summary

Method: 
Saute
Ingredient: 
Shrimp

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