Photo: maggie hung on Unsplash
This easy recipe is one from Bon Appétit‘s series Cooking Without Recipes so you won’t find an exact recipe but it’s also hard to screw up.
Ingredients
Olive oil
1 onion
1 Cubanelle pepper (can substitute with an Anaheim chile if you want the heat. Or a bell pepper if you’d rather do without the heat)
2 garlic cloves
Salt and pepper
1 light beer (like Corona or Pacífico)
1/2 cup cilantro, chopped
1 pound of large, peeled and deveined shrimp
1 lime
White rice (if desired)
Avocado slices
Instructions
Heat a glug of olive oil in a large skillet over medium-high.
Cook half a chopped onion, a chopped Cubanelle pepper, and 2 grated garlic cloves until tender but not brown. Add cumin to taste and cook until fragrant; season with salt and pepper.
Add 1 cup of light beer and ½ cup chopped cilantro and cook until the liquid is reduced by half. Add 1 pound of large, peeled and deveined shrimp and cook until shrimp are pink on all sides, about 5 minutes. Stir in the juice of one lime.
Serve over steamed white rice with lime wedges, cilantro leaves, and avocado slices.
