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Beer Braised Shrimp with Louisiana Salsa and Rice Recipe

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This recipe for Beer Braised Shrimp with Louisiana Salsa and Rice, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas


6-8 cloves garlic, grated or finely chopped
6 to 8 small ribs celery from the heart, chopped
1 large or 2 medium green bell peppers, seeded and chopped
1 medium-large red onion, chopped
5 tablespoons chopped fresh thyme, finely chopped
4 tablespoons butter
1 cup enriched white rice
2 cups chicken stock
Salt and freshly ground black pepper
2 red jalapeņo Chile peppers, very thinly sliced
1 pint grape or cherry tomatoes, heirloom multi colored, red or yellow, halved
2 limes
2 tablespoons extra-virgin olive oil
2 pounds large shrimp, deveined, tail on
1 tablespoon Old Bay seafood seasoning
1 tablespoon Worcestershire sauce
1/4 cup hot sauce
1/2 bottle stout beer
3 tablespoons butter
1 bunch scallions, thinly sliced on an angle

In a medium bowl combine the garlic, celery, green pepper, onions and thyme.

Heat a medium pot with 1 tablespoon butter over medium heat. Add about 1/2 of the vegetables to the pot, saute 2 to 3 minutes, add rice and toss for 1 to 2 minutes more. Stir in the chicken stock and cover pot, bring to a boil. Simmer rice 15 to 18 minutes until tender, fluff with fork and season with salt and pepper.

Combine remaining 1/2 vegetables with red Chile peppers and tomatoes and dress with the juice of 1 lime. Season with a little salt.

Heat 2 tablespoons olive oil in a large skillet over medium-high to high heat. Add shrimp and season with seafood seasoning, Worcestershire and hot sauce. Toss shrimp for about 2 minutes then add beer, reduce heat to simmer and braise 5 to 6 minutes. Cut butter into small bits and melt into sauce then add in scallions. Squeeze the juice of 1 lime over the pan.

Serve shrimp in shallow bowls, top with a generous scoop of rice and garnish with generous spoonfuls of salsa. If you prefer lots of rice to a little bit of seafood, reverse the order and fill bowl with rice, top with shrimp and salsa.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Adapted from Rachel Ray's 30 minute meals.




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