Recipe information
Yield
4 Servings
Ingredients
6
tablespoons (3/4 stick) butter
6
large garlic cloves, chopped
2
teaspoons finely ground black pepper
2
teaspoons dried thyme
1
1/2 teaspoons cayenne pepper
30
uncooked large shrimp, peeled, deveined
2
cups Jamaican lager or other lager beer
6
cups low-salt chicken broth
1
/2 cup Worcestershire sauce
1
tablespoon honey
Freshly cooked white rice
Need to make a substitution?
Preparation
Melt 6 tablespoons butter in heavy large skillet over medium-high heat. Add chopped garlic, black pepper, dried thyme, and cayenne pepper and stir 1 minute. Add shrimp and sauté 1 minute. Stir in beer. Using slotted spoon, transfer shrimp to large bowl. Add chicken broth, Worcestershire sauce, and honey to skillet and boil until sauce is reduced to 1 1/4 cups and coats spoon thinly, about 45 minutes. Return shrimp to sauce and simmer until shrimp are just cooked through, about 3 minutes. Season to taste with salt. Serve with rice.