Bayou Shrimp

The roasty, coffee flavor of stout deepens the spicy characteristic of this Cajun-style shrimp dish. Serve with lots of chilled brew (a malty beer, like Oktoberfest or a brown ale) and crusty French bread.

 
Tools: Heavy skillet
Preparation time: About 45 minutes
Cooking time: About 45 minutes
 
4 tablespoons olive or canola oil 8 whole canned tomatoes, chopped
4 tablespoons flour ½ tablespoon shrimp/crab boil (a commercial spice mixture for shellfish), finely ground
1 cup each chopped onions, scallions, and celery  
1 cup fresh Italian parsley (flat-leaf) 1 tablespoon sharp or half sharp paprika
3 cloves garlic, mashed ½ teaspoon crushed black pepper
1 cup hot chicken broth ½ teaspoon salt or ¼ teaspoon cayenne
1 cup stout or roasty-tasting porter 2 ½ pounds raw, peeled, deveined large shrimp
 
  1. Heat oil in a large, heavy skillet. Sprinkle in flour and cook over medium-low heat until browned, stirring constantly. Add onions, scallions, and celery, cooking an additional 5 minutes.
  2. Add parsley and garlic, cooking an additional 2 minutes. Slowly stir in hot broth and then beerCover and simmer slowly for 30 minutes. Add salt or cayenne to taste. Toss in shrimp and cook just until shrimp turn pink (about 2 minutes). Remove from heat and serve immediately over rice. and tomatoes, stirring constantly. Add shrimp boil, paprika, and pepper.
Yield: 6 servings
Tip: Of course, fresh crawfish are also wonderful served in this sauce. If you enjoy mussels, nestle scrubbed mussels into the sauce 15 minutes into the simmer time. Cover and continue cooking an additional 20 minutes or until mussels have opened and are fully cooked.