Using The BALSAMS Lager

BALSAMS LAGER SHRIMP

With its rich, full taste, Balsams lager is wonderful in this recipe, but any 16-ounce bottle of your favorite hearty beer will work as well.

Prep time:   20 minutes
Cook time:  15 minutes
Yields:  10 servings

 Ingredients
1/3 cup olive oil
2 cups julienned green bell pepper*
2 cups julienned red bell pepper
1.3 cup minced garlic
1/3 cup minced shallots
2 pounds large, uncooked, peeled and deveined shrimp
(16 to 20 per pound)
1 bottle Balsams Lager
1/2 cup Worcestershire sauce
1/4 cup Thai chili sauce
1 pound cubed and softened unsalted butter
2 teaspoons salt
1 teaspoon ground black pepper
1 cup chopped curly parsley

Procedure
Heat oil in a large sauté pan over medium-high heat.  Add the peppers, garlic and shallots.  Sauté 1 to 2 minutes.

Add the shrimp and sauté 3 to 5 minutes or until they begin to cook.

Add the beer, Worcestershire and chili sauce.  Simmer for 5 to 8 minutes or until the liquid is reduced by one-third.  The peppers should be tender and the shrimp should be fully cooked before you proceed.

Reduce heat to low and whisk in the butter, a little at a time, until a sauce forms.  The more liquid that remains in the pan, the more butter it will hold.

Season to taste with salt, pepper and parsley.

Serve immediately over rice pilaf or angel hair pasta.

*to julienne the peppers, first wash and de-seed them.  Then cut them into strips that are 2 inches long by 1/8 of an inch thick.