Beer Shrimp Skillet

Do you guys know about The Beeroness?  I have been loving her blog lately, because it combines some of my favorite things: cooking, pretty photographs, and beer.

A few weekends ago, we took a half day, stopped at Growler Hours and then Penn Avenue Fish and came home with shrimp and beer.  I intended to make the recipe I linked to above, but realized that, sadly, I did not actually have the ingredients beyond shrimp and beer.  So I made something similar, but not entirely, like it.


2 tablespoons olive oil
1 medium onion, chopped
1 teaspoon old bay
1/2 teaspoon smoked paprika
1 pound raw shrimp: cleaned, deveined and peeled
1 cup grape or cherry tomatoes (I used red and yellow)
1 cup amber or red ale
1 tablespoon Sriracha (or to taste, depending on how much spice you like)
a squeeze of fresh lemon, salt and pepper to taste

• heat the olive oil over medium heat in a large skillet with a lid
• fry the onion until it gets translucent 
• stir in the old bay and smoked paprika until well mixed with the onion
• add the shrimp and tomatoes and stir gently for a minute or two.  the shrimp will start to pink up a bit 
• add the beer and Sriracha and run your spatula around the bottom of the pan to pick up any bits of spice or onion stuck to the bottom.  Then put the lid on and let everything simmer for a few minutes.  It's ready when the shrimp look fully pink, it should take maybe 5 minutes for regularly sized shrimp. A little more if you get super big ones.  
• Add lemon, salt, and pepper to taste and serve.  

I served mine with some tasty multigrain bread to sop up the yummy sauce at the end, kind of like how I serve mussels.  This reminds me that I don't think I posted about the time we made mussels. It was dramatic but tasty.