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Beer Braised Shrimp with Louisiana Salsa and Rice
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| Beer Braised Shrimp with Louisiana Salsa and Rice (Serves 6) Serve with Bacon Fried Green Beans. Ingredients: | |
| 4 cloves | garlic, grated or finely chopped |
| 6 ribs | celery, from the heart and chopped |
| 1 large | green bell pepper, seeded and chopped |
| 1 medium | red onion, chopped |
| 3 sprigs | fresh thyme, finely chopped, (2 tablespoons) |
| 4 tablespoons | butter, divided |
| 1 1/2 cups | white rice |
| 2 1/2 cups | chicken stock |
| 1/2 teaspoon | salt, or to taste |
| 1/4 teaspoon | pepper, or to taste |
| 2 | jalapeño peppers, very thinly sliced |
| 1 pint | grape tomatoes or cherry tomatoes or multi-colored heirloom tomatoes, cut in half |
| 2 | limes, divided |
| 2 tablespoons | extra virgin olive oil, (EVOO) |
| 2 pounds | large shrimp, deveined, tail-on |
| 1 tablespoon | Old Bay seasoning |
| 1 tablespoon | Worcestershire sauce |
| 1/4 cup | hot sauce |
| 1 bottle | dark beer |
| 1 bunch | scallions, thinly sliced on an angle |
Preparations:
In a medium size bowl combine the garlic, celery, peppers, onion and thyme.
Heat a medium size pot with 1 tablespoon butter over medium heat. Add about a third of the vegetables to the pot, saut?© for 2-3 minutes, add the rice and toss around for 1-2 minutes more. Stir in the chicken stock, cover the pot and bring to a boil. Simmer the rice for 15-18 minutes, until tender. Fluff with fork and season with salt and pepper.
Combine the remaining vegetables with the jalape?±o peppers and tomatoes and dress with the juice of one lime. Season with a little salt.
Heat 2 tablespoons EVOO in a large skillet over medium-high to high heat. Add the shrimp and season with seafood seasoning, Worcestershire and hot sauce. Toss the shrimp for about 2 minutes, then add the beer, reduce the heat to simmer and braise for 5-6 minutes. Cut the remaining butter into small bits and melt into the sauce, then add in the scallions. Squeeze the juice of the remaining lime over the pan.
Serve the shrimp in shallow bowls, top with a generous scoop of rice and garnish with generous spoonfuls of salsa. If you prefer lots of rice to a little bit of seafood, reverse the order and fill bowl with rice, then top with the shrimp and salsa.
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