[caption id="" align="alignright" width="300" caption="Image via Wikipedia"][/caption]
4 Cups of beer
2 onions sliced
5 tbsp. butter
2 pounds of raw shrimps
a Sprig parsley in a bouquet
5 tablespoons flour
1. Cook the beer with the onions, shallots, bayleaf, parsley and celery for about 15 minutes.
2. Add peeled shrimps to the broth and cook for another 15 minutes then season with salt and pepper.
3. Remove the Parsley bouquet and bind sauce with the butter and flour which have been creamed together.