Tony’s Take on Drunken Shrimp at All Recipes

Ingredients

• 1 lb Large Shrimp (peeled, deveined, tails on)
• 4 oz Low-Carb Light Beer (e.g., Michelob Ultra or similar)
• 3 tbsp Unsalted Butter (divided)
• 1 tbsp Olive Oil
• 4 cloves Garlic (minced)
• 1 tsp Red Pepper Flakes (adjust for heat)
• 1/2 tsp Smoked Paprika (for that red color)
• 2 cups Broccoli Florets
• 2 Green Onions (sliced thin, green parts only)
• 1 tsp Sriracha Finishing Salt (Salted Perfection)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Toss in the broccoli florets with a splash of water, cover, and steam for 3 minutes until tender-crisp. Remove broccoli and set aside.
2. In the same pan, melt 1 tablespoon of butter. Add the shrimp in a single layer. Sear for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside. Do not overcook them; rubbery shrimp is a crime.
3. Lower heat to medium. Add the minced garlic, red pepper flakes, and smoked paprika to the pan. Sauté for 30 seconds until fragrant. Do not burn the garlic.
4. Pour in the low-carb beer to deglaze the pan, scraping up any brown bits (fond) from the bottom. Let it simmer and reduce by half, about 3 minutes.
5. Turn off the heat. Whisk in the remaining 2 tablespoons of cold butter until the sauce emulsifies and becomes glossy. This thickens it without flour.
6. Toss the shrimp and broccoli back into the pan to coat thoroughly in the sauce.
7. Plate immediately. Top with sliced green onions.
8. Finish with a strict sprinkle of Sriracha Finishing Salt for that final spicy punch. DUNZO!