Tipsy Shrimp

I intended to make shrimp scampi but had no white cooking wine on hand, just beer so I had to improvise! Which is good because seriously a new house deserves some new recipes, yes? Even if the kitchen is still roughly the same size? Yes.




Tipsy Shrimp

1 lb uncooked, deveined shrimp, shell on (flavor!)
1 bottle of beer
Butter

Juice of one lemon

Onions

Garlic
Salt and pepper
Red pepper flakes (optional)

Parsley, chopped

Cherry tomatoes

Linguine or rice

Bring beer to a boil and add shrimp; cook until pink, remove with slotted spoon and set aside. Add the butter, lemon juice, onions, garlic, red pepper flakes and salt and pepper to taste (honestly as much butter as you want, I'm usually good with 2 or 3 tbs). Cook on med high heat til onions are soft. Add back the shrimp and toss in the parsley and tomatoes, cook til tomatoes are hot but before their skin starts to peel back (5-7 minutes). Serve over linguine or rice.