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Ingredients Edit

Directions Edit

  1. Combine shrimp, beer, onion, lemon, bay leaf, and parsley; bring to a boil; lower heat; and cook for 5 minutes or until shrimp turn pink.
  2. Allow to cool in cooking liquid.
  3. Drain and reserve 1 cup of liquid.
  4. In a skillet saute garlic in hot oil until lightly browned.
  5. Combine tomato paste, sage, and Tabasco with 1 cup of reserved liquid and garlic in skillet.
  6. Heat.
  7. Stir shrimp into sauce and heat.
  8. Serve over rice.
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