shrimp with spicy chili and beer sauce

I made this for the hubs on Saturday.  It is a dish my mother-in-law makes very well (and she’s not even southern!)  It is a VERY SPICY dish and similar to gumbo just sans extra broth.  I personally can’t take the heat (although I wish I could) so I cut the pepper ingredients in half.  But I was thinking of substituting chicken for shrimp some time.  I would just have to adjust the cooking time a little since the chicken won’t cook nearly at quick as the shrimp.  But it was just too yummy not to share.

{iphone photo!}

6 TBSP (3/4 stick) butter
6 Large Garlic Cloves — Chopped
2 TSP Finely Ground Black Pepper
2 TSP Dried Thyme
1 1/2 TSP Cayenne Pepper
30 Uncooked Large Shrimp (peeled & deveined)
2 C. Jamaican Lager (or other lager beer)
6 C. Low-Salt Chicken Broth
1/2 C. Worcestershire Sauce
1 TBSP Honey
Freshly Cooked Rice

Melt 6 tbsp butter in heavy large skillet over medium-high heat.  Add chopped garlic, black pepper, dried thyme, and cayenne pepper and stir 1 minute.  Add shrimp and saute 1 minute.  Stir in beer.  Using slotted spoon, transfer shrimp to large bowl.  Add chicken broth, Worcestershire sauce, and honey to skillet and boil until sauce is reduced to 1 1/4 cups and coats spoon thinly (about 45 minutes.)  Return shrimp to sauce and simmer until shrimp are just cooked through, about 3 minutes.  Season to taste with salt.  Serve with rice.

Recipie via Bon Appetit, January 2003

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