Shrimp Sauté with Kielbasa and Sauerkraut

1. Sweat Aromatics

In a large skillet, add the unsalted butter and let it melt. Add the sliced onions with the caraway and a pinch of salt, and cook until they are soft and translucent, about 2-3 minutes. Stir in the minced garlic and cook for an additional 1 minute, just until fragrant. Be careful not to let the garlic brown to avoid a bitter taste.

2. Render

In the same skillet, add the sliced kielbasa. Cook until the kielbasa is slightly browned and the fat is rendered, about 3-4 minutes.

3. Cook Shrimp

Increase the heat to high and add the shrimp to the skillet with a pinch of salt. Sauté the shrimp until they are about 50% cooked, showing some pink but still translucent in spots, which should take about 2 minutes.

4. Deglaze

Pour in the light beer and let it reduce by 80%, stirring occasionally. This will cook off the alcohol and concentrate the flavors, taking about 2-3 minutes.

5. Finishing Ingredients

Add the sauerkraut to the pan. Stir to combine and continue cooking until the shrimp are fully cooked and the sauerkraut is heated through, approximately 1-2 more minutes, then toss in the parsley. Taste the dish and adjust seasonings if necessary. Remember that both the kielbasa and sauerkraut add saltiness, so additional salt may not be needed.