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This spicy buttery shrimp is something I turn to when I need a quick crowd-pleaser that still tastes like it took hours to make. The combination of plump shrimp with tomatoes simmered in beer and hot sauce creates a sauce that practically begs for bread to mop it up. It is bold briny rich and just a little addictive
I first made this after a weekend seafood market haul and it has been a staple ever since. My family never lets leftovers survive the night
Ingredients
- Large shrimp: peeled and deveined for quick cooking and tender texture
- Old Bay seasoning: brings signature coastal spice and savory depth
- Unsalted butter: gives the sauce its rich base and keeps flavors balanced
- Grape tomatoes: add bursts of acidity and sweetness when seared
- Tomato paste: intensifies the umami backbone of the sauce
- Flour: helps the sauce cling smoothly to each shrimp
- Beer: gives the dish body and subtle bitterness use a light lager
- Worcestershire sauce: deepens flavor with sweet salty complexity
- Hot sauce: brings gentle heat and bright vinegary zing
- Lemon juice: brightens and lifts the dish’s richness
- Heavy cream: finishes the sauce with velvety smoothness
Step-by-Step Instructions
- Season the Shrimp:
- Toss shrimp in Old Bay seasoning in a mixing bowl until thoroughly coated on all sides
- Sear the Shrimp:
- Melt butter in a large heavy skillet over high heat then add the shrimp in a single layer Cook each side for 1 minute just to get a quick sear The centers should still be translucent Remove and set aside
- Char the Tomatoes:
- Add the grape tomatoes to the same skillet Cook without moving them for 1 minute stir once and let them blister for 1 more minute Remove from the pan
- Build the Sauce Base:
- Add tomato paste and flour to the skillet over medium heat Whisk constantly for 30 seconds to cook out the raw flour and toast the tomato paste
- Deglaze and Simmer:
- Slowly pour in the beer whisking constantly to avoid lumps Stir in Worcestershire hot sauce and lemon juice until everything is combined
- Add the Cream:
- Pour in the heavy cream and whisk well Bring to a simmer and cook for 3 to 4 minutes or until the sauce thickens slightly
- Finish and Serve:
- Return the shrimp and tomatoes to the skillet Toss gently to coat and let cook together for 2 more minutes Serve hot with warm crusty bread
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Storage Tips
Store leftovers in an airtight container in the refrigerator for up to two days Reheat gently over medium heat to prevent the shrimp from overcooking
Ingredient Substitutions
If you do not have Old Bay try a mix of paprika garlic powder and celery salt No beer on hand A splash of chicken broth and white wine also works
Serving Suggestions
This is best served with warm baguette or over creamy grits It also pairs well with a chilled glass of white wine or a crisp beer
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Cultural Historical Context
Drunken shrimp gets its name from the addition of alcohol in the sauce a tradition found in several global cuisines This version leans on American coastal roots with influences from Southern and Creole cooking
My favorite part of this dish is how the tomatoes caramelize and soak up the beer and butter It reminds me of a family seafood boil we did on a rainy day and the kitchen smelled absolutely incredible for hours
Common Recipe Questions
- → Can I use frozen shrimp?
Yes, just make sure they are fully thawed and patted dry before seasoning and searing to prevent excess water in the sauce.
- → What kind of beer works best?
A light lager or pale ale works well. Avoid very bitter or dark beers as they can overpower the dish.
- → Is it very spicy?
The heat level is moderate. You can adjust the hot sauce to taste for a milder or spicier version.
- → Can I make it ahead of time?
It’s best served fresh, but you can make the sauce ahead and reheat with shrimp and tomatoes right before serving.
- → What sides pair well with this?
Crusty French bread is perfect. You can also serve it with rice, mashed potatoes, or a simple green salad.
- → Can I skip the cream?
Yes, though the cream adds richness. If omitted, simmer the sauce a bit longer to thicken slightly before adding shrimp back in.