After I rested a bit, I did actually get dinner together last night. I had picked out a recipe from a new cookbook I received (thanks so much Gail and Mike) and glad I got back in the kitchen to make it! There was not much prep work to do for the recipe, Becker Barbecued Shrimp, so Jeff was happy to hear he didn't have to do anything! A spice mixture composed of rosemary, oregano, crushed red pepper, sweet paprika, black peppercorns and salt first ground in our handy spice grinder - if you don't have one, feel free to mash it together with a mortar and pestle. We toasted these spices with a few cloves of garlic in a skillet of plain ol' melted butter until the spices let off a sweet aromatic fragrance. Shrimp are then slipped into the dark bubbling pool, stained from the variety of spices, to gently cook until they turn a light pink and are almost done. The shrimp are then picked out of their juicy playground to allow for the addition of chicken broth and amber ale. This boils and reduces to intensify the glistening liquid to create a sauce worthy of a few hunks of toasted sourdough bread to dip. The sauce is finished off with fresh parsley and brightened up with a splash of lemon juice. The tender juicy shrimp were just spicy enough for us - however, the sauce was almost the star of the dish and we had to fight over who got to mop up any leftover drops.
Becker Barbecued Shrimp