Spicy Fried Shrimps & Beer Sauce

With summer just around the corner, nice outdoor meals with friends and family are a regular and I love surprising them with the nicest treats. This is my usual super delicious flawless go-to for a small group of people. If you're looking to kick up your seafood spread with a fiery flair this is the right recipe for you. You can serve this as an appetizer or have this for dinner over with a crusty whole wheat baguette. And the best part about this dish – it's  very easy, it's ready in under 15 minutes and it's great for weeknights as well. This coming Friday it will be at my dinner table. Would you like to join me?


Ingredients:

• 12 thawed or fresh prawns
• 80g butter 
• 6 tablespoons sunflower oil 
• 4 cloves garlic, crushed
• 2 bay leaves
• 3chillis
• qs salt
• 0,5l beer

In a large pot, place the warm butter, oil, garlic, bay leaves and chilli. Let heat all very well.Season the shrimps with a little bit of salt. After all is very hot, add the shrimps and keep the high heat until the shrimps become half fried.After the shrimps have gained some color, add the beer and keep the fire at its most until the shrimp get fried. After cooking, remove the shrimps to a plate with a skimmer.Let the sauce cook for more 5 minutes. After the 5m turn off the heat and pour the sauce over the fried shrimps. Decorate with lemon wedges.


Ingredientes:

• 12  camarões descongelados ou frescos
• 80g de manteiga [usei Mimosa]
• 6 colheres de sopa de óleo de girassol
• 4 dentes de alho esmagados
• 2 folhas de louro
• 3 malaguetas
• Sal q.b.
• 0,5l de cerveja

 Num tacho largo, coloque a aquecer a manteiga, o óleo, os alhos, o louro e as malaguetas. Deixe aquecer tudo muito bem.Tempere os camarões com um pouco de sal. Depois de tudo bem quente, junte os camarões e mantenha o lume alto até os camarões ficarem meio fritos.Depois dos camarões ganharem cor, junte a cerveja e mantenha o lume no máximo até os camarões ficarem fritos. Depois de fritos, retire os camarões para um prato com uma escumadeira.Deixe o molho apurar durante 5 minutos.Passado os 5 minutos apague o lume e regue o camarão com o molho.Decore com gomos de limão.