Remove the heads from the shrimp without shelling them and place them in a bowl with beer, peppercorns, and brown sugar to marinate for at least 30 minutes.
In a small pan, toast the coarse salt and peppercorns for 1-2 minutes, then crush them in a mortar.
In a large pan, heat the oil, add the leek, and sauté over high heat for 4 minutes.
Add three tablespoons of the beer marinade to the leek, let it evaporate, then add the shrimp and cook for 2-3 minutes on each side.
Season with crushed salt and pepper, mix, and serve the beer shrimp hot.
Mortar
Large pan
Italia, Toscana
| Energy (kcal) | 119.88 |
| Carbohydrates (g) | 10.45 |
| of which Sugars (g) | 10.45 |
| Fat (g) | 3.25 |
| of which Saturates (g) | 0.55 |
| Protein (g) | 8.9 |
| Fiber (g) | 5.38 |
| Sale (g) | 0.18 |
