Ingredients
6
tbsp (3/4 stick) butter
6
large garlic cloves, chopped
2
tsp finely ground black pepper
30
uncooked large shrimp, peeled, deveined
2
cups Jamaican lager or other lager beer
6
cups low-salt chicken broth
1/2
cup Worcestershire sauce
Freshly cooked white rice
Directions
1.
Melt 6 tablespoons butter in heavy large skillet over medium-high heat. Add chopped garlic, black pepper, dried thyme, and cayenne pepper and stir 1 minute. Add shrimp and sauté 1 minute. Stir in beer. Using slotted spoon, transfer shrimp to large bowl. Add chicken broth, Worcestershire sauce, and honey to skillet and boil until sauce is reduced to 1 1/4 cups and coats spoon thinly, about 45 minutes. Return shrimp to sauce and simmer until shrimp are just cooked through, about 3 minutes. Season to taste with salt. Serve with rice.
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