Sauteed shrimps with garlic and beer

Preparation 10 min
Cooking 10 min
Servings 4
Freezing I do not suggest

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Ingredients
Preparation
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This recipe for sauteed shrimps with garlic and beer is the third for with Unibroue and their new nectar Ce n’est pas La Fin du Monde ! Truly a simple and delicious recipe. To eat as a starter or to throw in pasta!

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Ingredients

340 g shrimp size 51-60 without the tail, peeled and deveined
2 tablespoons butter
3 garlic cloves, finely chopped
1/4 cup Ce n’est pas La Fin du Monde beer by Unibroue
1 teaspoon sweet smoked paprika
Fresh chives, chopped
Salt and pepper from the mill

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Preparation

Rinse the shrimp in cold water, drain well and pat dry with paper towels. Set aside.
In a large skillet heated over low heat, melt the butter, add the garlic and mix. Cook for 2 to 3 minutes, stirring constantly.
Increase heat to high and add the shrimps, beer, paprika then season with salt and pepper.
Cook for 3 to 4 minutes, stirring to reduce the liquid. Make sure you keep some! Pour into a plate and garnish with fresh chives!

Our sommeliers suggest

Carpineto Vermentino Valcolomba 2023

Tuscany, Italy

Carpineto's Valcolomba, a white vermentino from Tuscany, offers notes of lemon and fresh herbs. They do the work of the lemon wedge on garlic shrimp: they lift the sweetness of the shrimp and let the garlic shine, with the chives as the green touch. The smoked paprika stays in the background. A supper ready in no time! See the product

Patelle, 5%

Le Griendel

This is one of those recipes where the beer goes in the pan before it gets to the glass. The Meyer lemon gives a slightly bitter citrus that underlines the garlic, and the pepper in the witbier meets the natural notes of the shrimp. The Asian side of the dish stands out instead of flattening. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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