Free shipping over $99 | Interest Free *no credit check* financing is available!

Bud Light Lime Braised Shrimp

by Stephen Chavez September 02, 2011


Beer Braised Shrimp in time for Labor Day Weekend gatherings.

Over the Labor Day weekend, many will celebrate the end of summer with friends and family. So as you say goodbye to the heat and hello to football tailgating season, how about trying this great recipe from Anheuser-Busch’s master chef Sam Niemann? Offer your guests the following dish and send them home smiling. Also give them a breath mint as there’s lots of garlic in this recipe. Enjoy!




Makes 36 pieces

1/4 cup Light olive oil

10 cloves Garlic (large, diced)

12 oz. Bud Light Lime

1/4 tsp. Cayenne pepper (you can also chop a serano or jalapeño chili for more bite)

36 pieces Shrimp (raw, peeled, de-veined)

6 Limes, cut in half

Salt and black pepper to taste

In a large skillet, on high heat, add the olive oil and garlic. Cook for 2 to 3 minutes. Add the shrimp, season with cayenne pepper, salt and black pepper. Cook 2 to 3 minutes and then add the Bud Light Lime and limes. Finish cooking the shrimp, about 5 more minutes or until shrimp are firm and white inside.

The post Bud Light Lime Braised Shrimp appeared first on Latino Foodie.

Stephen Chavez
Stephen Chavez


Leave a comment

Comments will be approved before showing up.

Also in Culinary

Maple Cream Easter Eggs

by Femme Fraîche March 20, 2016

Maple Cream Easter EggsEvery year when I was a kid, I could count on two things in my Easter basket – marshmallow eggs and maple cream eggs. Each served different purposes. The maple cream Easter eggs were my favorites and what I squealed over even more than finding plastic hidden eggs that held a dollar bill or a tiny toy. The marshmallow eggs were nothing I ever fancied and always found their way into the freezer for...

Continue Reading →

Salsa Casera Recipe – Super Hot and Delicious

by Stephen Chavez March 12, 2016

Salsa Casera or House Salsa is one of the simplest and most flavorful salsas that brings a robust heat and a smokey flavor from the charred tomatoes and chile peppers. Beware! I like heat and so this recipe has one dried Scorpion pepper added to the mix. Scorpion peppers are one of the hottest chiles in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs).

Using a...

Continue Reading →

Mushroom and Kale Egg Bake

by Femme Fraîche March 06, 2016

Mushroom and Kale Egg BakeAdulting is hard stuff. Sure, there are the big things like taking care of kids or parents, unexpected car and home repairs, dealing with awful work situations, but sometimes the littlest things feel the most difficult. These days, one of my biggest dilemmas is finding what to feed myself in the mornings that is convenient, nourishing, and so tasty I’ll be psyched to eat it a few days a week. This...

Continue Reading →