Drunk Shrimp Diablo
I have a confession to make.
I’ve been hiding my Instagram account from you under a different name. I changed my Instagram name to The Beeroness last week after I realized that you want to see my life. This is the hang-up for me, the part that’s so hard to wrap my brain around: that invisible people on the other side of the computer actually want to see what my life is like. Sure, it speaks to a hideous level of insecurity on my part, but why wouldn’t I let you in?
After all, you trust me with your Thanksgiving turkey, and to give you a Beer Cheese Dip for your football party, and you even ask my advice on what to do with the remains of the Blueberry Kolsch homebrew that didn’t exactly go as planned.
So why has it taken me so long to show you pictures of my dog, or the behind-the-scenes of my cooking segment on CBS, or that time I stole wood from a construction site to make a prop table? Maybe I still can’t believe that I’m a person that people would want to know about. That you care about me as much as I care about you coming to visit my blog.
After all, you are the reason I’m able to spend my life cooking and drinking beer.
I owe you a lot.
- 2 tbs olive oil
- 2 tbs butter
- 1 cup diced white onions
- 3 cloves garlic, minced
- 2 tbs tomato paste
- 2 tbs garlic chili sauce
- 2 tbs red chili flakes
- 1 tsp chili powder
- ¼ tsp cayenne
- 2/3 cup IPA or Pale Ale beer
- 1 lbs raw shrimp, deveined (shell removed if desired)
- 1 cup cherry tomatoes, sliced
- Heat the olive oil and butter to a skillet over medium heat. Add the onions and sauté until browned, about 3 minutes. Stir in the garlic.
- Add tomato paste, chili sauce, red chili flakes, chili powder, cayenne pepper and beer, Stir over medium heat until well combined.
- Add the shrimp and tomatoes, cook until shrimp are pink and have curled, about 6 minutes.
I use this cast iron skillet that I can’t get enough of (affiliate links).from Huy Fong, and this amazing