Serves 4
25 min
Hot Shot Shrimp
Recipe GLPR369c598ae92910
Succulent large shrimp cooked in a bold and spicy sauce made with ketchup, Worcestershire, lager beer, and red pepper flakes. The shrimp are seared until pink and tender, then simmered in a vibrant sauce with paprika and fresh scallions. This quick and flavorful dish pairs wonderfully with crusty bread for soaking up every drop of the tangy, spicy sauce.
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Ingredients
2 tablespoons butter
1 pound large peeled and deveined shrimp, thawed
1/3 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup lager beer
1/4 cup sliced scallions
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
Salt to taste
Directions
In a large skillet, melt 1 tablespoon of the butter over medium heat. Add the thawed shrimp and cook, stirring occasionally, until they turn pink and are cooked through, about 4 to 5 minutes. Transfer the cooked shrimp to a clean plate and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Stir in the ketchup, Worcestershire sauce, lager beer, sliced scallions, crushed red pepper flakes, and paprika. Mix well to combine all ingredients into a cohesive sauce. Season with salt to taste.
Increase the heat to bring the sauce to a gentle simmer. Return the cooked shrimp to the skillet and stir gently to coat them evenly with the sauce. Let everything simmer together for 1 to 2 minutes to allow the flavors to meld.
Transfer the hot shot shrimp and sauce to serving plates or bowls. Serve immediately alongside thick slices of crusty bread for dipping and soaking up the delicious spiced sauce.
