A delightful shrimp dish made with sweet onions, beer, and lemon zest.
Shrimp Lahaina
Perfect for a light dinner or lunch.
Ingredients
- 1 1/2 lbs shrimp, shelled and deveined (20+ count per pound is suggested)
- 2-3 tbsp unsalted butter
- 1 medium sweet onion (Maui, Vidalia, or other)
- 1/4 cup beer (a light, sweet lager)
- 1 tbsp lemon juice
- 2 tsp fresh grated lemon zest
- to taste salt and pepper
- optional chopped parsley
Directions
- Peel and slice the onion very thinly into rings.
- Place the shrimp on a plate with a paper towel, pat dry, and salt and pepper to taste.
- Heat 2 tablespoons of the butter in a large skillet over medium heat until the foaming subsides and add the onion, stirring to break up the rings. Cook until soft, approximately several minutes.
- Remove the onion to a bowl and return the pan to the stove. If there is only a little butter left in the pan, add the remaining tablespoon.
- Once the butter has melted again and the foaming subsided, add the shrimp to the pan in a single layer. Cook until one side is pink, and then flip immediately with a pair of tongs.
- Once the shrimp are fully cooked, remove from the pan into a bowl, leaving any liquid behind, and cover to keep warm.
- Return the pan to the stove, and add the beer, lemon juice, and onion slices. Turn the heat to high, and let the sauce boil, thicken slightly.
- Add the lemon zest and parsley, and then turn off the heat. Pour the sauce over the shrimp and toss to combine.
- Serve immediately with rice or pasta and vegetables on the side.