Drunken Shrimp Recipe – Chef Ed Dombrowski
serves 4

• 1-1/4 pounds large shrimp, peeled and deveined
• 2 tbl coconut oil
• 1/2 cup local beer
• 1 med onion diced
• 2 scallions chopped
• 4 cloves garlic, minced
• 1 tbl fresh ginger, minced
• 3 tbl ketchup
• 2 tsp cornstarch
• 2 tsp sugar
• 2 tsp water
• 1 tsp red pepper flakes, optional
• 2 cups of cooked Carolina Rice
• salt and pepper to taste

Heat coconut oil in a large skillet over high heat, stir in onion, garlic, and ginger just until fragrant, about 30 seconds. Add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 2 minutes. Stir in the beer, ketchup, and sugar, and bring the sauce to a boil.

Dissolve the cornstarch in the water, and stir into the boiling sauce. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, about 5 minutes. Place rice in bowl and spoon shrimp and sauce on top then Sprinkle with the green onions.