Shrimp in Beer Sauce

Esta entrada también está disponible en: Español

Now that we’re between Hispanic Heritage Month and Day of the Dead, today I wanted to share a festive recipe inspired by my dad. My dad enjoys making sauces to pour over meat, rice, and even his eggs. Some of his favorites sauces are beer sauces. Beer adds delicious complexity to a sauce, and it occurred to me that a beer sauce might go great with shrimp. That’s why I decided to develop my own Shrimp in Beer Sauce recipe, inspired by dad. It turns out they do go great together.

Shrimp in beer sauce - mamalatinatips.com

Thank you to Colorado Boxed Beef for making this shrimp in beer sauce recipe possible. As always my comments, opinions, and love for seafood are my own.

In Mexico, this is just the kind of dish you might serve if you were honoring someone who loved beer sauces or shrimp during your Day of the Dead celebrations.

RELATED POST: Cilantro Pesto and Shrimp Pasta

Shrimp in beer sauce with white rice by mamalatinatips.com

Also, I just wanted to say a quick, extra word about this quality shrimp. The Diamond Reef bag comes with 2 lb of peeled, tail off, raw shrimp. Incredibly convenient, all you have to do is run it under a bit of cold water to defrost it, then it’s ready to cook. No peeling, no mess. Great!

RELATED POST: Garlic Butter Shrimp

Shrimp in Beer Sauce

Prep time: 15 minutes

Start to finish: 55 minutes

Ingredients

  • 2 lb Diamond Reef® peeled, tail off, raw shrimp
  • 3 tablespoons olive oil or vegetable oil
  • 1 1/2 cups white onion, finely chopped
  • 6 garlic cloves, finely chopped
  • 2 serrano chiles, tail off and finely chopped
  • 2 lb tomatoes, chopped
  • 4 tablespoons tomato paste
  • 8-10 fresh thyme sprigs
  • 1 bay leaf
  • 2 cups of beer, I like Mexican beer, choose a lager like Pacífico, Corona, Montejo, or Sol
  • 2 teaspoons salt
  • 4 green onions for garnish, optional

Shrimp in beer sauce, ingredients - mamalatinatips.com

Process

Following the instructions on the bag, place the shrimp in a strainer under cold running water until thawed. Drain well and put back in the fridge until it is time to cook them.

Warm up oil in a big pan over medium-high heat. Sauté onion for a couple of minutes, add garlic and serrano chiles. When the onion is soft and translucent, add tomatoes and cook for two minutes more.

Add tomato paste, thyme, bay leaf, beer and salt. Bring to the boil, then reduce to medium heat, cover, and simmer for 25 minutes.

Submerge the shrimp in the sauce. Cook 4-6 minutes stirring now and then to make sure they cook on both sides. Please don’t overcook them. The shrimp are ready when they start to curl and turn pink

Shrimp in beer sauce

Garnish with green onions, if you like, and serve with white rice and warm tortillas.

¡Buen Provecho!

RELATED POST: Shrimp Cocktail

Camarones en salsa de cerveza - mamalatinatips.com

More Recipes

I’m a proud Colorado Boxed Beef ambassador creating delicious recipes with their products. Check these out:

Enjoy!

Print the recipe:

Shrimp in Beer Sauce
Course: Fish & Seafood, Main Dishes
Cuisine: Mexican
Servings: 8 servings
Author: Silvia
Ingredients
  • 2 lb Diamond Reef peeled tail off, raw shrimp
  • 3 tablespoons olive oil or vegetable oil
  • 1 1/2 cups white onion finely chopped
  • 6 garlic cloves finely chopped
  • 2 serrano chiles stem off and finely chopped
  • 2 lb tomatoes chopped
  • 4 tablespoons tomato paste
  • 8-10 fresh thyme sprigs
  • 1 bay leaf
  • 2 cups of beer I like Mexican beer, choose a lager like Pacífico, Corona, Montejo, or Sol
  • 2 teaspoons salt
  • 4 green onions washed and sliced
Instructions
  1. Following the bag instructions, place the shrimp in a strainer under cold running water until thawed. Drain well and put back in the fridge until it is time to cook them.

  2. Warm up oil in a big pan over medium-high heat. Sauté onion for a couple of minutes, add garlic and serrano chiles. When the onion is soft and translucent add tomatoes and cook for two minutes more.

  3. Add tomato paste, thyme, bay leaf, beer and salt. Bring to boil the boil, then reduce to medium heat, cover and simmer for 25 minutes.

  4. Submerge the shrimp in the sauce. Cook 4-6 minutes stirring now and then to make sure they cook on both sides. Please don't overcook them. The shrimp are ready when they start to curl and turn pink

  5. Garnish with green onions if you like and serve with white rice and warm tortillas.

Recipe Notes

© Mama Latina Tips Media

www.mamalatinatips.com

 

 


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe

Join our news letter.

You have Successfully Subscribed!