Ingredients

Shrimp

• 2 pounds medium shrimp, peeled and deveined (save shells)
• 12 ounces Mexican beer
• 8 slices bacon
• 1 large onion, chopped
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 Jalapeños, finely diced
• salt and pepper to taste
• 2 cups cooked rice (optional)

Fumet

• Shrimp shells
• ½ onion, quartered
• 2 carrots, quartered
• 1 bay leaf
• ¼ bunch parsley, finely chopped
• 1 cup white wine (cheap)
• 3 cups water

Directions

Fumet

1. In a medium saucepan, add all Fumet ingredients. Simmer over medium heat for 30 minutes.
2. Strain the broth and let cool. Set two cups aside for use with the shrimp.

Shrimp

3. In a medium bowl, add shrimp and beer. Let the shrimp soak for 30 minutes.
4. In a large skillet, fry the bacon until crisp. Drain on paper towels and crumble when cool. Reserve 1 tablespoon bacon grease.
5. Heat bacon grease on medium until hot. Sauté onions for 2 minutes. Drain fat.
6. To the skillet, add butter, onions, garlic and Jalapeños. Sauté 1 minute.
7. Add shrimp, salt and pepper. Sauté 2-3 minutes, until shrimp is just cooked.
8. Add Fumet to the skillet and cook for 2 minutes.
9. Serve over rice and sprinkle with the crumbled bacon

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