Amount
Ingredient
Preparation



2
pounds
shrimp

large, peeled, deveined



1 1/2
cup
beer





1
each
onion

diced



1/2
each
lemon

sliced



1
each
bay leaf





1
tablespoon
parsley

fresh, chopped



1
tablespoon
oil

vegetable



2
each
garlic

cloves, pressed



3/4
cups
tomato paste





1/2
teaspoon
sage





4
x
hot red pepper sauce

drops

 Combine shrimp, beer, onion, lemon, bay leaf, and parsley; bring to a boil; lower heat; and cook for 5 minutes or until shrimp turn pink.  Allow to cool in cooking liquid.  Drain and reserve 1 cup of liquid.

In a skillet saute garlic in hot oil until lightly browned. Combine tomato paste, sage, and tabasco with 1 cup of reserved liquid and garlic in skillet.  Heat.  Stir shrimp into sauce and heat. 

Serve over rice.