1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup chopped white or yellow onion
1 garlic clove, minced
2 tablespoons tomato paste
2/3 cup beer, any flavor (substitute stock/broth for a non-alcoholic version)
1/4 cup sweet chili sauce (homemade or store bought)
1/8 teaspoon cayenne pepper
1 tablespoon fresh chopped cilantro
1 tablespoon lime juice
16 ounces (1 pound) raw shrimp, peeled, deveined, and patted dry
Cooked rice or baked sweet potato, for serving
Procedures:
In a large skillet, heat the oil and butter until melted. Add onion and a big pinch of salt. Cook until soft and starting to brown, about 5-8 minutes.
Add the garlic and cook for 1 minute.
Stir in the tomato paste and cook for 30 seconds. Add the beer, sweet chili sauce, and cayenne. Bring to a boil. Boil for 2-3 minutes or until the sauce starts to thicken.
Turn it down to a simmer then add the shrimp in a single layer without crowding the pan. Cook for 3-4 minutes or until pink on the bottom. Flip then cook another 3-4 minutes or until the shrimp is fully pink and cooked through.
Stir in the cilantro and lime juice. Serve over rice or baked sweet potato.
In a large skillet, heat the oil and butter until melted. Add onion and a big pinch of salt. Cook until soft and starting to brown, about 5-8 minutes.
Add the garlic and cook for 1 minute.
Stir in the tomato paste and cook for 30 seconds. Add the beer, sweet chili sauce, and cayenne. Bring to a boil. Boil for 2-3 minutes or until the sauce starts to thicken.
Turn it down to a simmer then add the shrimp in a single layer without crowding the pan. Cook for 3-4 minutes or until pink on the bottom. Flip then cook another 3-4 minutes or until the shrimp is fully pink and cooked through.
Stir in the cilantro and lime juice. Serve over rice or baked sweet potato.
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