Spicy Beer Shrimp with Mashed Potatoes

Prep 10 min
Total 25 min
Ingredients 10
Servings 4

Beer is one of my favorite ingredients for cooking. I like to add it to a really good chili, but I also think it’s a great addition to arroz con pollo, Peruvian stew, duck soup, and many other dishes. Take this beer shrimp recipe, for example. I’ll start by saying this recipe has been inspired by many experiences, but first by shrimp that my mother used to prepare when I was young. My paternal grandfather lived on the Caribbean coast of Nicaragua, and when he would come to visit, he would bring huge sacks of fresh shrimp and boxes of live lobster. As you can imagine, it was a feast that lasted for days. My mother had a famous recipe for shrimp in tomato sauce, and she’d add a little bit of sweetness and a little bit of spice, which I loved. I couldn’t stop eating those shrimp, and I never got bored of the taste. I am also fascinated by jalapeño jelly, which I discovered years ago in Florida. It soon became my favorite sauce for chicken, pork chops, etc., because of its sweet but super spicy flavor. I liked it so much that I went (more than once) to the factory where it’s made and stocked up on bottles to bring back to Peru. Believe it or not, beer really isn’t my thing. I don’t normally drink beer, but I love cooking with it. So those are a few of the memories and flavors that, in my opinion, resulted in some really delicious shrimp. The sauce is perfect when mixed with mashed potatoes, but feel free to replace the potatoes with white rice or any other type of puree. MORE + LESS -

Ingredients

tablespoon oil

1/2

cup chopped red onion

garlic cloves, chopped

cup pale lager

tablespoon tomato paste

tablespoons jalapeño jelly (or any other spicy jelly) (optional)

Salt

1 1/2

lb shrimp, peeled and cleaned

Baby spinach leaves to garnish

Mashed potatoes

Directions

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1

Heat the oil in a pan. Add the onion and garlic and steam until very tender.
2

Add the beer and bring to a boil. Once the beer boils and has reduced a bit, add the tomato paste, a little water, and the jalapeño jelly. When it boils, add the shrimp and allow to cook in the beer sauce. You’ll know that the shrimp are ready when they change color and turn pink. They should be juicy and glazed with the sauce.
3

Serve the shrimp garnished with the baby spinach leaves and accompanied by mashed potatoes.

Expert Tips

Use parsley or chopped coriander instead of baby spinach.
You can use mashed yucca, lima beans, or grilled sweet potato instead of mashed potato.
You can use a dark beer, if you prefer.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Beer is one of my favorite ingredients for cooking. I like to add it to a really good chili, but I also think it’s a great addition to arroz con pollo, Peruvian stew, duck soup, and many other dishes. Take this beer shrimp recipe, for example. I’ll start by saying this recipe has been inspired by many experiences, but first by shrimp that my mother used to prepare when I was young. My paternal grandfather lived on the Caribbean coast of Nicaragua, and when he would come to visit, he would bring huge sacks of fresh shrimp and boxes of live lobster. As you can imagine, it was a feast that lasted for days. My mother had a famous recipe for shrimp in tomato sauce, and she’d add a little bit of sweetness and a little bit of spice, which I loved. I couldn’t stop eating those shrimp, and I never got bored of the taste. I am also fascinated by jalapeño jelly, which I discovered years ago in Florida. It soon became my favorite sauce for chicken, pork chops, etc., because of its sweet but super spicy flavor. I liked it so much that I went (more than once) to the factory where it’s made and stocked up on bottles to bring back to Peru. Believe it or not, beer really isn’t my thing. I don’t normally drink beer, but I love cooking with it. So those are a few of the memories and flavors that, in my opinion, resulted in some really delicious shrimp. The sauce is perfect when mixed with mashed potatoes, but feel free to replace the potatoes with white rice or any other type of puree.