"Spicy large shrimps cooked in beer which my mom makes during weekends." — misch
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minced fresh ginger root
large shrimp, peeled and deveined
ground black pepper
red pepper flakes, or to taste
green onions, chopped
Served at a wine tasting party. Everyone raved about this appetizer!
The cooking time was way too much. I should have followed my gut instead of the instructions, as after the 10 minutes that it calls for (5 before beer, 5 after), my shrimp were overcooked and rubbery. Also, the instructions don't say when to add the red pepper flakes. It should have been with the black pepper, but I didn't notice until the end and then it was too late for the flavor to really meld. In general, not flavorful enough and I ended up adding old bay. Disappointing for me, but at least guests had high praise.
I added a tad more beer and ketchup for my kids paletes but YUMMY
SOOOO yummy and spicey. My husband hates spicey food but he could not stop eating these, I've made the recipe 3 times always turns out great, I didn't have fresh ginger but used the dry one and it was just fine
this was a very easy and delicious recipe! I served it over polenta for a main dish.
5 stars and around the world good!
Relatively good but lacked some flavor. I ended up squeezing lemon over a few to try and that seemed to help. I thought the cook time on the shrimp would be too long also, (so I cooked them less) then finished in the sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 77
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