She Strengthens

Shrimp Boil with a Twist: A Creamy, Beer-Infused Delight

Are you ready for a seafood dinner that’s both easy to prepare and packed with flavor? Look no further! This shrimp boil recipe uses an unexpected ingredient – beer – to create a rich, creamy sauce that will leave your taste buds begging for more.

Gather Your Ingredients

To make this mouthwatering dish, you’ll need:

• 2 pounds of shrimp, cleaned and ready to go
• 2 beers (a Canadian lager works beautifully)
• 4 tablespoons of butter
• 4 tablespoons of flour
• 4 cups of heavy cream
• Cayenne, salt, and white pepper to taste
• Fresh parsley for garnish (optional)
• Hot crusty French bread for serving

The Magic Happens

Begin by pouring the beer into a heavy saucepan and bringing it to a boil. Add the shrimp and cook until they’re pink and firm, then scoop them out and set them aside to cool quickly. Reduce the beer to 1/2 to 3/4 cup, taking care not to boil it dry. Set the reduced beer aside, making sure to scrape out every last bit with a spatula.

Roux and Sauce

Rinse the saucepan and wipe it dry with a paper towel. Add the butter and let it melt, then whisk in the flour to create a light-colored roux. Cook for a minute or two, then remove the pan from the heat and whisk in the beer and cream. Return the pan to medium heat and bring the mixture to a boil, seasoning with salt, white pepper, and cayenne to taste.

The Final Touches

As the sauce thickens, let it simmer uncovered over medium-low heat while you heat the French bread in a 400-degree oven, wrapped in foil, for about 15 minutes. Add the cooked shrimp to the sauce and let them heat through, then ladle the mixture into shallow bowls. Garnish with fresh parsley if desired, and serve with crusty bread and an ice-cold beer.

Get ready to indulge in a seafood dinner that’s both comforting and elegant. This shrimp boil recipe is sure to become a new favorite!