I ran across this recipe one day while on one of the many blogs I enjoy. The blog is called Savoring the Thyme. I knew the minute I read the recipe I had to make it. It is so delicious.
The recipe says it feeds 4 hungry people when served over rice. Well, there were only 2 of us and we did not have enough left for 2 people. Neither one of us wanted to quit eating it. Yes, it's that good.
Next time I make this (and there will be a next time because she suggested serving it as a PoBoy sandwich, yea baby), I am going to cut back on the butter and oil some. I'm thinking it wouldn't hurt the taste a bit.
Here's all you do,,,,,
Thaw the shrimp if frozen. Add the butter and oil to a heated skillet.
Prepare your ingredients.
Once the butter is melted, add the onions.
Next you will add the garlic, parsley, azafran and red pepper and cook for a few.
Then add the beer and cook for several minutes more. This is such an easy recipe.
Add in the shrimp, cover and cook for 3 min.
Flip them over and cook for a few more.
Serve over brown rice and enjoy!!!!
1 pound of 24-30 size shrimp, raw (fresh or frozen)
1 medium to large sweet onion, finely chopped
4 large cloves of garlic, minced
3 tbsp fresh parsley, finely chopped
2 packets of Goya Azafran
2 pinches red pepper flakes
1 can light beer
1/4 cup olive oil
1/2 stick butter
Salt and Fresh Pepper
Thaw shrimp if frozen. Now you can choose to peel the shrimp, just leave the tail on or peel completely (which I do).
Prepare the onion and place in a small bowl. Prepare the garlic, parsley, azafran (and red pepper if you want some more ‘heat’) and place all in a separate small bowl and set aside.
Melt the butter and oil over medium to medium-high heat in a large pan or wok. And the onion and cook for 4-5 minutes. Lower the heat to medium and add the ingredients from the second small bowl and cook for 3 minutes.
Pour the beer into the pan, cover and cook for 4-5 minutes. Add the shrimp, cover and cook for 3 minutes, flip them over/stir and cook another 3 minutes. Pour the contents into a bowl so that you do not overcook the shrimp. Serve over rice.