When you eat three meals a day every day for your entire life, it can sometimes feel like there are no new ways to get food on the table. But here, with a buttery beer-braised shrimp and a pleasantly bitter greens salad, dinner is guaranteed to be a fresh and interesting take. If you’re not a fan of having to peel shrimp once they’ve been covered in sauce, you can remove the tails before cooking, or buy peeled ones.
1 cup lager beer (such as Budweiser)
4 tablespoons unsalted butter, cut into cubes
1 teaspoon finely chopped garlic
1¼ teaspoons kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
1½ pounds unpeeled medium shrimp
3 tablespoons extra-virgin olive oil
1 tablespoons fresh lemon juice
1½ teaspoons honey
1 large or 2 small heads radicchio, leaves separated, torn if large
¼ cup firmly packed flat-leaf parsley leaves
¼ cup chopped chives
Hot sauce (such as Tabasco), for serving
Crusty baguette, for serving
How to Make It
Bring beer to a simmer in a large skillet over medium. Add butter, garlic, 1 teaspoon salt, and ½ teaspoon pepper. Stir until butter melts. Add shrimp, stir to coat, and cover skillet. Cook until shrimp are pink and cooked through, about 3 minutes. Remove from heat, uncover, and set aside.
Whisk together oil, lemon juice, honey, and remaining ¼ teaspoon each salt and pepper in a large bowl. Add radicchio and parsley and toss to coat. Garnish shrimp with chives and serve with salad, hot sauce, and baguette.
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