Sauted garlic shrimp with Ce N’est Pas La Fin du Monde



4 servings


  • 340g shrimp (3/4 lb), 51-60 size, without the tail, peeled and deveined  
  • 2 tablespoons butter 
  • 3 garlic cloves, finely chopped 
  • 2 oz or 65 ml (1/4 cup) Unibroue Ce N’est Pas La Fin du Monde 
  • 1 teaspoon smoked paprika 
  • Fresh chives 
  • Salt and freshly ground pepper 

A participation of

Samuel Joubert



Rinse the shrimp with cold water, drain well and blot with paper towels. Set aside. 

In a large skillet over low heat, melt the butter, add the garlic and mix. Cook for 2 to 3 minutes, stirring constantly. 

Increase heat to high and add the beer, the paprika and the salt and pepper. 

Cook for 3 to 4 minutes while stirring to reduce the liquid, making sure there is some left. Transfer into a plate and garnish with fresh chives.

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