Drunken Shrimp with Sriracha Green Beans

I like to cook with beer as I think it adds a nice flavor and this easy shrimp recipe will make you a believer.  As for the beer, I used an IPA, Dogfish Head, which is extra hoppy and bold, good for cooking (and one of Joe’s favorites for drinking.)  For a milder tasting marinade, you could use a pilsner, lager or wheat beer.  You can combine everything in the morning, letting your shrimp can soak up the flavors all day and have dinner on the table in less than 10 minutes after you add your shrimp to the skillet and steam some green beans in sriracha.  The only thing you want to be watch is the time your shrimp spend on the heat so you don’t overcook them- nobody likes ’em rubbery!

What to buy (serves 2-3):

  • 1 tablespoon unsalted butter, melted
  • 1 pound shrimp, peeled and deveined
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 beer
  •  2 tablespoons Worcestershire sauce
  •  2 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • salt and pepper to taste
  • lime juice, optional

What to do:

  • combine butter paprika, cayenne, beer, Worcestershire, syrup and dijon
  • add shrimp to marinate shrimp for 30 minutes or longer in the fridge
  • heat a large skillet over medium and add shrimp and about half of the marinade, cooking the shrimp until they’re pink on both sides, probably no more than 3 minutes depending on how big your shrimp are
  • using a slotted spoon, scoop out your shrimp and serve while they’re hot with a sprinkling of lime juice

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To make sriracha green beans, add a cup of water to a pot and 1/2 cup sriracha.  Add 4-5 cups of green beans and cook on medium heat until beans are tender – about ten minutes.  Drain and serve.

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