Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons paprika
  • 1 teaspoon Kosher salt
  • 2 teaspoons ground white pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoons butter
  • 1/2 cup white onion (, grated or finely minced (about 1/4 onion))
  • 2 cloves garlic (, grated or finely minced)
  • 12 ounces dark beer (, lager or stout)
  • 1 cup vegetable or seafood broth
  • 2 teaspoons hot sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1-4 tablespoons brown sugar (, see note)
  • 2 bay leaves
  • 15.5 ounce petite diced tomatoes (, drained)
  • 1 pound shrimp (, tails on and deveined)
  • 1/2 cup heavy cream
  • 4 cups rice (, cooked)
  • celery leaves (, optional for garnish)
  • parsley (, chopped for garnish )

Instruction

  • In a small bowl, combine paprika, Kosher salt, garlic powder, white pepper, onion powder, cayenne pepper, oregano, thyme and basil. Set aside.
  • Heat butter over medium heat in a large skillet.
  • Add white onion and garlic. Saute for 2-3 minutes, or until it starts to resemble and paste or mush.
  • Add dry spice mixture, blending together until fragrant, about 2 minutes.
  • Deglaze pan with dark beer, scraping the browned bits from the bottom of the pan. Bring to a low simmer.
  • Add broth, hot sauce, Worcestershire sauce, lemon juice, brown sugar, bay leaves and tomatoes. Simmer on medium-low heat for 10 minutes, or until sauce has reduced by half.
  • Remove bay leaves.
  • Add raw shrimp, cooking until they curl and turn pink, approximately 4 minutes.
  • Stir in heavy cream over low heat until fully incorporated.
  • Dive into 4 servings, each with 1 cup cooked rice. Garnish with celery leaves.
  • If you've tried this recipe, come back and let is know how it was!