It’s been too long since I’ve done one of these, and I had an occasion for some experimentation last week. Fridays in Lent are for seafood in South Louisiana, and you can always make a quick meal with some shrimp by sauteing it in a skillet with a little butter/oil and some spices, right?
Or, you can kick the flavor up with a reduction. Beer or wine, mixed with some stock is always easy enough. Usually, a darker beer like an amber has the right flavor for something like this, but I decided to try an IPA. The citrusy notes generally pairs well with seafood, so I thought to try.