Crusty bread dipped in the sauce is so tasty it’s almost possible to ignore the shrimp. To double the recipe, prepare two batches in separate pans
Grind in a spice mill or coffee grinder until fine: rosemary, oregano, dried thyme, red pepper flakes, black peppercorns, bay leaves. Mix in all-purpose flour, sweet or smoked paprika and salt. Add 1/3 of this mixture to a large bowl and toss with shrimp.
Let a large skillet or sauté pan come up to temperature over medium-high heat for five minutes. Add peanut oil and swish around the pan: Add the shrimp in one layer and sear on each side for 2 minutes. Remove to a clean bowl or plate. Reduce the heat to medium and melt the butter in the pan. Add the remaining spice mixture and garlic. Cook, stirring, for 4 minutes, or until the spices and flour are a nice dark brown. Add the stock and beer to the pan. Bring to a boil over high heat and let the sauce reduce for 2 minutes. Turn off the heat and return the shrimp to the pan to heat through. Serve with parsley, lemons wedges and plenty of warm, crusty bread for dipping.
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Serving Size: 1 Serving (81g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 120 | ||
Calories from Fat: 70 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 80.9mg | 3 % | |
Potassium 214.1mg | 6 % | |
Total Carbohydrate 15.7g | 5 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 11.5g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 120
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