Hot Sauce Shrimp over Druken Rice

Posted by Unknown Monday, March 19, 2012
Taste Level: GR
Cost: $20 and over
Serves: 6-8
Prep Time: 0-5 min.
Cook Time: 20-25 min.
Difficulty: 1

So I really dropped the ball with this meal,  it was suppose to be fried shrimp.  Zo had been telling me she wanted fried shrimp for weeks and I had every intention of making her fried shrimp, until we just got busy with our week.  Then I got home and said to myself, "I really need to cook those shrimp or they are going to go bad."  So I thought what would be easiest to make and what came to mind was a way I saw my Gran make shrimp for Zo and I once.  She took a baking dish, filled it with rice, shrimp, butter and a little salt and pepper.  Then of all things she nuked it in the microwave, yes the microwave.  I thought to myself what the heck is she doing and how could this taste good.  I mean it was just butter, shrimp, rice with a little salt and rice... and then of all things NUKED in the microwave for crying out loud.  Once it was served oh man we could not stop eating it, so simple but so amazing!  We do not have a microwave so I decided I would take her recipe but give it a personal twist and do it on the stove top.  What do you know it came out really darn great!  I hope you enjoy it as much as we and our company did!

2 lbs Gulf Shrimp (peeled or unpeeled)
4 green onions (chopped)
2 cloves garlic (diced)
1/2 cup butter
1 lemons fresh squeezed juice
3 tbsp Tapatio hot sauce
1 tbsp Louisiana hot sauce

2 cups Dos Equis Lager
2 cups rice
2 tsp fresh sage (diced)
1/4 tsp garlic powder
kosher salt (to taste)
fresh crack pepper (to taste)

Cook rice according to directions on package but use beer in lieu of water. Once cooked fold in fresh sage, garlic powder salt and pepper.  Cover and sit to side until ready to use.  (When cooking you will want to use a larger pot than suggested because the beer will foam, keep an eye on it so as not to create a huge mess.)

In an 11inch chicken fryer or deep frying pan melt butter over medium low heat.  Once melted stir in Tapatio and lemon juice until even.  Turn heat to medium, then fold shrimp and green onions into butter mixture until coated well.  Cook for 10 minutes, stirring every other minute or until cooked through. 

Turn heat off and remove from heat and add Louisiana hot sauce to shrimp.  Now either remove shrimp from fryer leaving as much of the sauce as possible or move shrimp to one side of 11 inch chicken fryer and gently tile the empty half of the fryer downward so that the sauce can drain away from the shrimp.  Mix the rice in sauce and either mix the shrimp in with the rice or lay them on top of the rice.  Serve hot and enjoy!


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