Know what really goes perfectly with beer? Forget pizza or wings, and try food cooked in the same beer you’re drinking. Incidentally, this recipe makes my far the best shrimp I’ve ever had. The long list of ingredients may look a little daunting, but it’s easier than it looks and well worth your time.

Mix together:
2 teaspoons rosemary
1 teaspoon oregano
1 teaspoon crushed red pepper
1 teaspoon paprika
1 teaspoon salt
4 garlic cloves, minced (chopped finely)
[Hint: double up on spices for extra kick]

Melt in a large skillet/pan over medium heat:
¼ cup (½ stick) of butter

Add the spice mixture to the butter and cook while stirring for 2 minutes.

Add 16-20 peeled and cleaned shrimp [Hint: you can add more as long as they fit in the pan. Frozen shrimp are okay, but fresh will taste significantly better.]

Cook for 4-5 minutes and stir or flip the shrimp 1-2 times.

Remove the shrimp to a bowl. Add ½ cup beer to the pan. [Hint: don’t use Natty Light; spring for something that will make your food taste good. I’ve had good results with Hoegaarden and Leffe.] Bring the beer to a boil over high heat and cook for 1½-2 minutes. Turn off the heat and return the shrimp to the pan. Stir the shrimp for about 2 minutes until they are heated through.

Enjoy!
 

Recipe adapted from the Joy of Cooking.