Drunken Shrimp
Drunken shrimp gets its flavor from a short beer simmer that finishes in a buttery pan sauce. The shrimp are first cooked only part way and chilled in ice water, so the second cook in the beer cannot turn them rubbery. Stirring in butter a spoonful at a time gives the liquid a glossy, lightly bitter coating. It is a quick dish that suits a crowd, since the recipe calls for four dozen shrimp.
Instructions
Melt some of the butter in a large pot over medium heat. Add the shrimp and cook them until they are just slightly undercooked, so the centers are still a little translucent.
Transfer the shrimp quickly to a bowl of ice water to stop the cooking, then drain them well and set them aside.
Season the drained shrimp with the salt and pepper. Pour the beer into the pot and scrape up any browned bits from the bottom as it loosens.
Return the shrimp to the pot and bring the beer to a simmer over medium-low heat.
Once the beer is simmering, turn the heat down to low and cook for 5 minutes, until the shrimp are cooked through and firm.
Stir in the remaining butter one tablespoon at a time, letting each piece melt into the liquid before adding the next. Serve the shrimp warm.
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