Sautéed Garlic Shrimp with Ce n'est pas La Fin du Monde

Beer

servings

Minutes

All the simplicity of your classic garlic shrimp sauté, and all the flavour of Ce n’est pas La Fin du Monde. The quick prep time and short list of ingredients make it all the better.

Category

Main dishes

A collaboration with

Samuel Joubert

Le Coup de Grâce

Ingredients

340g shrimp (3/4 lb), 51-60 size, without the tail, peeled and deveined
2 tablespoons butter
3 garlic cloves, finely chopped
2 oz or 65 ml (1/4 cup) Unibroue Ce N’est Pas La Fin du Monde
1 teaspoon smoked paprika
Fresh chives
Salt and freshly ground pepper

Steps

Rinse the shrimp with cold water, drain well and blot with paper towels. Set aside.
In a large skillet over low heat, melt the butter, add the garlic and mix. Cook for 2 to 3 minutes, stirring constantly.
Increase heat to high and add the beer, the paprika and the salt and pepper.
Cook for 3 to 4 minutes while stirring to reduce the liquid, making sure there is some left. Transfer into a plate and garnish with fresh chives.

Bon appétit!