1 1/2 ounces Jägermeister
1 medium onion, thinly sliced
3 green onions, thinly sliced
1 small green bell pepper, thinly sliced
1 yellow onion, finely sliced
1 1/2 pounds hamburger, halved
1 (10 ounce) can sliced mushrooms, drained
1 (6 ounce) can crushed pineapple, drained
1 (4 ounce) can tomato juice concentrate
1/4 cup beer
1/4 cup butter, melted
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
1/8 teaspoon dried oregano
1/8 teaspoon chopped fresh thyme
1 (2.25 ounce) can tomato paste
Preheat grill to medium-high heat.
Place the onion slices and green onions on the grill. Cook 20 minutes, or until onions are tender. Remove from grill, place on paper towels, and set aside.
Heat the red wine in a large skillet over medium heat. Mix in the crushed pineapple, mushrooms, tomato juice concentrate, beer, butter, Worcestershire sauce, parsley, oregano, thyme, tomato paste, and brown sugar. Continue cooking for 5 minutes, stirring constantly. Add the shrimp and fry until opaque.