Did you know that I only started drinking beer this year? Well, of course you didn’t, because you don’t know me in real life, but I did. I never liked it before. It was too bubbly and too bitter and just not my cup of tea. I normally drink cider (hard cider I believe my American friends call it). I like a good apple cider, but I’m also a big fan of ‘girly’ ciders – strawberry & lime or peach & apricot or passionfruit – any of the sweet ones.
While cider is a huge part of English drinking culture, it’s not popular or common in many countries. When I was travelling in the Balkans in May, cider was difficult to find, so I decided to give beer another chance. And what do you know, I found some beers aren’t too bad, especially wheat beers. There’s still tonnes of beers that I don’t like, but I’m a bit more open to trying different ones now.
Now that I’m ok with drinking beer, I’m ok with using beer in cooking. I’d made a few stews with Guinness and ales, but always shied away from other dishes that contain beer. These Prawns in Garlic Beer Sauce are my first serious foray into cooking with beer, and I think they were pretty damn tasty. While you’re cooking the dish, it might smell a bit like a brewery, but the flavour mellows out as you cook and leaves a lovely flavour that is not overpowering.
Prawns in Garlic Beer Sauce
Prep Time: 5 minutes
Cooking Time: 15 minutes
30g butter, divided
240g raw peeled and deveined prawns (shrimp)
5 cloves garlic, minced
¼ tsp cayenne pepper
½ cup lager beer
1 tsp Worcestershire sauce
1 tsp honey
½ tbsp lemon juice
Dried or fresh parsley, to serve
- In a medium frying pan over medium heat, melt 15g butter, then add prawns and cook for 2-3 minutes, turning halfway through, until they’ve turned pink. Remove from frying pan and set aside.
- In the same frying pan, melt remaining butter, and add minced garlic and cayenne pepper. Cook for about 30 seconds, then add the beer, Worcestershire sauce, honey and lemon juice. Stir well and bring sauce to a simmer over low heat for about 10 minutes, until thickened.
- Add prawns back to frying pan and heat for 1 minute, coating prawns well in sauce. Serve topped with dried or fresh parsley over rice or pasta.
Recipe adapted from Bev Cooks.