I hope ya’ll had an awesome holiday break! We usually don’t get a lot of time off during the year, so we made a decision to shut down for these past holidays and spend some time with our families. Although there’s always some work to be done, we still enjoyed our time off sharing some pints and making some amazing food.
Chef JC and I were sitting around having some food and beer brainstorming of things to do and we decided to star this here blog. We’ll be posting 1-2 times a month and like we said previously, even get fancy with some video.
For this month we’re going to share with you a recipe on making some amazing Shrimp Scampi with La Rubia. We’ve attached the recipe here:
- 1# OF 21-25 PEELED & DEVEINED TAIL-ON SHRIMP
- 4 OZ. OF WHITE ONION (ABOUT ½ LG. ONION, SMALL DICE)
- 3 PEELED CLOVES OF FRESH GARLIC, MINCED
- 2 OZ. EVOO (EXTRA VIRGIN OLIVE OIL)
- 6 OZ. WB-LA RUBIA BLOND ALE BEER
- 2 OZ. EUROPEAN BUTTER (WE LIKE PULGRA BRAND)
- 1/8 BUNCH OF FRESH ITALIAN PARSLEY, CHOPPED/CHIFFONADE
- SALT AND PEPPER TO TASTE
PRE-HEAT NON-STICK SAUTE PAN FOR APPROX. 2 MIN OVER A MEDIUM-HIGH FIRE.
START W/ THE EVOO AND THE DICED ONION, ADD SALT AND PEPPER THEN COOK TILL ONIONS ARE TRANSLUCENT. ADD GARLIC AND MOVE GARLIC AROUND FOR 20-30 SEC. W/ THE USE OF A RUBBER SPATULA.
ADD SHRIMP W/ A BIT MORE OF SALT AND PEPPER, COOK FOR ABOUT 1 MIN., ADD THE BEER AND COOK FOR APPOX. 1 MORE MIN.
FINISH W/ BUTTER AND PARLEY OFF THE FIRE MOVING IT AROUND WITH THE SAME RUBBER SPATULA… THIS WILL BRING SAUCE TOGETHER.
We’ve added some pictures for you guys. Very versatile dish that can be used for an appetizer or an entree. On this particular time we used the shrimp scampi as an appetizer and served it on top some freshly made Tostones.
Chef JC and Luis