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Shrimp And Noodles With Beer

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Ingredients
  Olive oil 2 Tablespoon
  Yellow onion 1 Medium, finely chopped
  Sweet red pepper 1 Medium, cored, seeded, and thinly sliced
  Green pepper 1 Medium, cored, seeded, and thinly sliced
  Garlic 2 Clove (10 gm), minced
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Mushrooms 8 Ounce, thinly sliced
  Canned tomatoes 1 Pound, pureed (1 Can)
  Light beer 1 Cup (16 tbs)
  Tomato paste 1 Tablespoon
  Dried thyme 1⁄2 Teaspoon, crumbled
  Dried basil 1⁄2 Teaspoon, crumbled
  Medium wide egg noodles 8 Ounce (4 Cups)
  Large shrimp 1 Pound, shelled and deveined
  Frozen corn kernels 1 Cup (16 tbs), thawed and drained
  Minced fresh basil/Minced fresh parsley 3 Tablespoon
Directions

Heat the oil in a 4-quart Dutch oven over moderate heat for 1 minute.
Add the onion, red and green peppers, garlic, salt, and black pepper.
Saute, uncovered, stirring occasionally, for 5 minutes or until the onion is limp.
Add the mushrooms and saute 3 minutes more, stirring occasionally.
Add the pureed tomatoes to the Dutch oven, along with the beer, tomato paste, thyme, and dried basil.
Simmer, uncovered, stirring occasionally, for 12 to 15 minutes or until sauce is slightly thickened.
Meanwhile, cook the noodles according to package directions.
Add the shrimp and corn to the Dutch oven and bring to a simmer.
Cover and cook for 5 minutes or until the shrimp are cooked through.
Stir in the noodles, cover, and cook 5 minutes longer or until heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Shrimp

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