Drunken Shrimp
2003-09-06- Course: Appetizers
- Yield : 2
- Servings : 2
- Prep Time : 45m
- Cook Time : 20m
- Ready In : 1:5 h
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Drunken shrimp can be made with beer or tequila but since more people have beer on hand, I’ve used that in this recipe.
Ingredients
- Marinade:
- 1 (12 oz) can of beer
- 1 cup chopped onion
- 1 bay leaf
- Shrimp seasoning (See Below)
- 1 tsp olive oil
- 2 tbsp chopped fresh parsley
- 1/2 lb of jumbo shrimp
- Shrimp Seasoning:
- 1 tbsp salt plus 1 tsp salt
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 3/4 tsp dry mustard
- 1 tsp cayenne
- 1 tsp paprika
- 1 tsp dried basil leaves
- 1/2 tsp white pepper
- 1/4 tsp black pepper
- 1/4 tsp cumin
- Rice:
- 1 3/4 cup of stock
- 1/4 cup marinade
- 1 chopped Roma Tomato
- 3/4 cup chopped red bell pepper
- 1 bay leaf
- Splash of olive oil
- 1 cup rice
Directions
Step 1
Combine seasoning ingredients. Combine marinade ingredients in a non-reactive saucepan.
Step 2
Mix stock, pepper, tomato, 1/4 cup of marinade, bay leaf and olive oil in a saucepan. Bring to a boil, and add rice. Turn heat to low, and let simmer for 15 to 20 minutes. When done, fluff with a fork.
Step 3
Meanwhile, split the shrimp down the back with a sharp knife to remove vein but leave shell on. Mix marinade ingredients and add shrimp, making sure that the marinade gets into the shells of the shrimp. Let marinate for 30 minutes to one hour. Put marinade and shrimp on stove, and heat just until shrimp are done, just before it boils. Don't overcook.
Step 4
When rice and shrimp are done, divide the rice between 2 bowls, and top with the shrimp. Spoon some of the cooked marinade over the top of the shrimp, and enjoy. Goes great with a salad and beer.
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