Shrimp in a cream sauce that is flavored with reduced beer. A completely unique flavor that is addictive as hell. I have made this for 20 years now, and everyone who has ever eaten it was hooked. Serve the shrimp w/ hot french bread for sopping the sauce. When you first make this it’ll look like there’s not enough food in the sauce, the second time you make it, you’ll be plotting to have extra sauce. The flavor of the beer you choose will have a dramatic effect on this dish, so the first time you make it, choose a nice lager or pale ale; I seem to go for the Canadian beers for this. You can go darker later, but remember you are reducing 2 beers down to 1/2 – 3/4 cup, so that is some concentrated flavor, and the protein here is delicate in flavor. If it makes you feel more comfortable, add the cream to the roux first and then pour in your reduced beer by 3rds so you don’t get more beer flavor than you like. I really tried to get the measurements down right as I don’t measure when I make this… Pretty hard to screw it up though, I think.
Cinco de Mayo
