Drunken Shrimp Buttery Beer (Print-Friendly Version)

Shrimp in spicy beer-tomato sauce with butter and cream, ideal for quick dinners.

# What You'll Need:

→ Main Ingredients

01 - 2 pounds large shrimp, peeled and deveined (13–15 count)
02 - 2 tablespoons Old Bay seasoning
03 - 1/4 cup unsalted butter
04 - 1 cup grape tomatoes
05 - 2 tablespoons tomato paste
06 - 1 tablespoon all-purpose flour
07 - 12 ounces beer
08 - 1 tablespoon Worcestershire sauce
09 - 1 tablespoon hot sauce
10 - 1 tablespoon lemon juice
11 - 1/2 cup heavy cream

# How to Make It:

01 - In a large bowl, toss the shrimp with Old Bay seasoning until evenly coated.
02 - Heat butter in a large heavy skillet over high heat. Sear shrimp for 1 minute on each side. Remove from pan.
03 - Add grape tomatoes to the skillet. Cook for 2 minutes, stirring once, then remove from pan.
04 - Whisk in tomato paste and flour into the skillet. Cook for 30 seconds while whisking.
05 - Gradually whisk in beer, Worcestershire sauce, hot sauce, and lemon juice until smooth.
06 - Pour in heavy cream. Whisk continuously and cook for 3–4 minutes until thickened.
07 - Return shrimp and tomatoes to the skillet. Toss to coat and cook for 2 minutes. Serve immediately.

# Additional Tips:

01 - Use a light or medium-bodied beer for balanced flavor without overpowering the shrimp.
02 - Sear shrimp briefly to preserve tenderness; overcooking can cause rubbery texture.

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