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Stella Artois Grilled Shrimp Appetizer

My H-E-B Texas Life Magazine



Quick and easy


Prep Time:

15 minutes

Cook Time:

20 minutes


1  bottle  (11.2 oz.) Stella Artois Beer

1  pkg. (16 oz.)  jumbo H-E-B Wild Gulf Brown Shrimp, peeled and deveined

1  (12 oz.) container  H-E-B Chef Prepared Creamy Four Mushroom Sauce

2  Tbsp.  H-E-B Olive Oil

1  (16 oz.) pkg.  H-E-B French Baguette Artisan Bread


Combine 1 cup of the beer with the shrimp in a zipper bag. Marinate in refrigerator for 1 hour.

Combine remaining beer with the mushroom sauce in a skillet over medium-low heat, cook for 10 minutes, and keep warm.

Thaw bread and bake according to package directions. Cool for 10 minutes, slice thin, wrap in a cloth napkin, and keep warm.

Season shrimp with olive oil, salt, and pepper and thread onto metal or water-soaked bamboo skewers or use a vegetable grilling rack. Heat gas or charcoal grill to 375°F. Grill shrimp for 2 minutes per side. Remove from fi re and keep warm in foil-covered dish.

Dip each shrimp in mushroom beer sauce and serve on a slice of baguette.
Nutritional Information
No Nutritional Information Available
My H-E-B Texas Life Magazine

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