Serves: 3–4
6–7 Fresno chiles, seeded and chopped
1 small onion, sliced
2 cloves garlic, chopped
¼ lb (1 stick) butter, divided
¼ cup brown sugar
1 Tbs (0.5 fl oz/15 ml) vinegar
1 tsp kosher salt
½ cup (4 fl oz/118 ml) water
1 lb (454 g) white shrimp, peeled and deveined
3 fl oz (89 ml) Mexican lager
Juice of 1 lime
Napa cabbage, thinly sliced
Smoked almonds
In a small pan over medium heat, sauté the chiles, garlic, and onion in half the butter. Add the sugar, vinegar, salt, and water. Cook for 2–3 minutes or until the onions are soft but not limp.
In another pan, sauté the shrimp in the remaining butter over high heat. Deglaze the pan with the beer and lime juice. Add the chili sauce to the shrimp and pour the mixture over the cabbage. Garnish with smoked almonds.