Spicy Chili Sauce & Beer Shrimp

I love to experiment in the kitchen, don’t you?

When the husband is gone, that’s when the creativity hat goes on and I get down to work, creating new recipes.

I am fearless in these moments, and I love them.

And for me, that’s when Inspiration Kitchen all comes together.  It’s then that I discover some of my very best recipes.

Like this Spicy Chili Sauce & Beer Shrimp.

Easy and simple to throw together.  Spicy, buttery and rich.  Delicious as an appetizer when served with a crusty bread.  Or, as a main dish served with a crisp salad.

The other thing you’ll love about it?  ONE dish.  I know!

Oh, how I love me some one dish cooking!

It was making this dish that made me realize that my cast iron Lodge skillets are one of my very favorite kitchen tools.  They get screaming hot, are as solid and sturdy as a trusted Clydesdale and can go from stove to campfire in a New York minute.

And, although I have a few of them, my all-time go-to favorite is a small 8″ cast iron workhorse.  Perfect for appetizers and sharing for two.

It reminds me of the Skillet Simmered Jerk Shrimp appetizer at Bahama Breeze.  They too serve it in a darling little skillet.  Just like this one.

Enjoy!

Spicy Chili Sauce & Beer Shrimp

Ingredients

• 1 pound raw shrimp, peeled, deveined and tails on
• 1 tablespoon chili garlic sauce
• 1 teaspoon minced garlic
• 1 tablespoon Worcestershire
• 1/2 cup dark beer (i.e. Alaskan Amber)
• 1/4 teaspoon ground black pepper
• 2 tablespoons melted butter
• chives, for garnish
• red pepper flakes, for garnish

Instructions

1. Place shrimp, chili garlic sauce, minced garlic, Worcestershire, beer and black pepper in a large ziploc bag and marinate in the refrigerator for at least one hour.
2. 10-15 minutes before the marinade is ready, preheat your oven to 350 degrees.
3. Remove shrimp and place in a small skillet or baking  dish.  Pour melted butter over the top.  Bake for 10-15 minutes until shrimp are done.
4. Before serving, sprinkle with chives and red pepper flakes.