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Abita Amber Rosemary Garlic Shrimp

May 28, 2013

Recipe by Mark Falgoust on

New Orleans’ Grand Isle Fresh Seafood specializes in seafood served every which way and beer from locals like Abita and NOLA. Here, chef Mark Falgoust combines the two in a savory plate of shrimp for one that comes together in minutes (best to prep your ingredients ahead of time; the shrimp cooks quickly). Mop up the extra juice with a heel of crusty French bread.

Serves: 1


5 jumbo shrimp, heads and tails on
salt to taste
½ teaspoon black pepper, plus additional to taste
1 tablespoon fresh rosemary, minced
1 teaspoon olive oil
1 tablespoon chopped garlic
4 ounces Abita Amber, room temperature
2 ounces Worcestershire sauce
2 ounces Crystal hot sauce
juice of 1 lemon
4 ounces unsalted butter

• Set a large skillet over high heat, and season the shrimp with salt, pepper and rosemary. Add the olive oil to the pan, then add the shrimp. Cook 1 minute; turn the shrimp over and add the garlic. Cook 1 minute, being careful not to burn the garlic.

• Deglaze the pan by adding the beer. Add the Worcestershire, hot sauce and lemon juice; bring to a boil and let cook until the liquid reduces by ½. Whisk in the butter 1 tablespoon at a time. Season with ½ teaspoon black pepper and salt to taste and serve.