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A quick and easy dish that will impress. Yummy shrimp are coated in a yummy sauce of toasted herbs, garlic, beer and butter. It's similar to an herb shrimp scampi, but a bit more festive and "summery" because it uses beer instead of wine. Super sauce-y, serve over brown, basmati, or cauliflower rice (provided) and have some bread around to soak up the juices. Add a salad and dinner's done. The shrimp come already peeled, deveined and with their tails gone-- just cook and enjoy! (bag, stovetop).
Hands on time: 10-15 minutes
Cooking time: 10-15 minutes
Thaw prior to cooking for best results. Set rice aside to microwave later.
Heat a large nonstick skillet over medium heat and empty contents of the butter herb mix into skillet. Sauté until herbs are slightly browned, about 2-3 mins. Add the shrimp or chicken (it has flour sprinkled on it), and stir constantly until shrimp are pink and cooked through (4-5 mins and 145F) or the chicken is browned and cooked thoroughly (5-6 mins or 165F). Pour in beer, simmer 1-2 more minutes and serve over brown rice. This is a very saucy dish. Bread is great for enjoying the sauce.
Brown Rice– Remove rice from baggie and place into a microwave safe bowl. Heat at 1 minute intervals until your desired heat level. (Rice is fully cooked)