Shrimp Boiled in Beer

Summer in Texas means fresh Gulf shrimp. Shrimp are one of the most versatile protein choices around. You can use them in pasta, curry, or stir-fries, or you can serve them fried, grilled, baked, sautéed—in pasta, over rice, or even in a salad.

But perhaps the single best way to enjoy shrimp is hot, fresh, and boiled. Here’s a fabulous recipe for you-peel-em shrimp.

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Shrimp Boiled in Beer

  • 2 pounds fresh Gulf shrimp (don’t use farm-raised), in shell, with tails
  • 2 12-oz cans lager beer
  • 2 garlic cloves, crushed
  • 1 bay leaf, broken in pieces
  • 1/2 tsp Harissa or ½ tsp Tabasco
  • 1 tsp black mustard seed
  • 2 Tbsp fresh chopped parsley
  • 1 tsp sea salt
  • juice of half a lemon

Combine all ingredients except shrimp in Dutch oven or large pot; bring to a boil. Add shrimp and cook until shrimp are pink and cooked through, about 3-5 minutes.

Serve with Tangy Cocktail Sauce, a green salad or Cole slaw, and garlic bread.

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Shrimp with Harissa & Squash

In an effort to eat more healthfully using ingredients I had on hand without running to the store, I created this delicious, quick-fix dish featuring shrimp and homegrown squash and zucchini.

We served it over cheese grits, but it would be equally good over brown rice or couscous just on its own.

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Shrimp with Harissa & Squash

  • 2 Tbsp olive oil
  • 1/2 yellow onion, chopped
  • 3 garlic cloves, crushed
  • 1 tsp chili powder
  • 1/2 tsp harissa
  • 2 fresh zucchini, halved and sliced
  • 2 fresh yellow squash, halved and sliced
  • 1 pound fresh shrimp, peeled
  • sea salt to taste
  • hot freshly cooked polenta, brown rice, or couscous, if desired

In a skillet, sauté onion in olive oil until translucent; add garlic, chili powder, and Harissa and stir to blend. Add in zucchini and yellow squash, stirring frequently.

When squashes are just beginning to soften, add shrimp. Cook, stirring frequently, until shrimp is cooked through, about 3 to 5 minutes.

Serve over hot cooked polenta, brown rice, or couscous.

 

 

 

 

 

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Thai Yellow Curry Shrimp with Pineapple & Mango

It’s Friday in Lent, which for us means seafood. Because it’s getting warmer outside, we opted for a light, tropical-type dinner.

We had this healthy one-dish meal over jasmine rice, but it’s so full of fruit and veggies, that it would be just as good on its own.

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Thai Yellow Curry Shrimp with Pineapple & Mango

  • 1½ pounds peeled shrimp
  • 2 Tbsp vegetable oil
  • ½ yellow onion, sliced thinly
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced thinly
  • 1 yellow bell pepper, sliced thinly
  • 5 carrots, peeled and sliced [or frozen or canned sliced carrots, drained]
  • 1½ Tbsp Mae Ploy Thai Yellow Curry Paste
  • 1 Tbsp brown sugar
  • 1 Tbsp fish sauce
  • 2 Tbsp cornstarch dissolved in ½ cup cold water
  • 1 14-ounce can coconut milk
  • fresh pineapple, peeled, sliced, and cubed [or canned pineapple chunks, drained]
  • fresh mango, peeled and cubed

Heat vegetable oil in a wok. Add onion and garlic and sauté for 3 minutes. Add bell peppers and carrots and sauté until veggies are just starting to get tender.

Add yellow curry paste and mix well, coating the onions and peppers. Mix in brown sugar and fish sauce; stir well. Turn heat up a little and add in cornstarch mixture, stirring to blend, being careful not to burn the cornstarch. Add in coconut milk and stir well.

Bring mixture to slight boil and add shrimp, stirring to blend. When shrimp are beginning to turn pink, add pineapple and mango, return to slight boil, and cook 3 minutes.

Serve as it is or over hot, cooked jasmine rice.