Tim and I have been brewing our own beer for about a year. I regret not blogging about the process. Maybe in 2016? It can be a little time consuming and a true test of team work. Which in our cases is never a problem as long as Tim does it my way. Ha! Now that we have our system down, it's a fairly smooth process. We've made a pumpkin ale, an IPA, a Hefeweizen a Lemon Coriander Weiss and a Holiday Ale. Besides enjoying and sharing our beers, I love cooking with them. This bbq beer shrimp is delicious, reminds me a little of good ole spiced shrimp with a kick. I used our Lemon Coriander Weiss in this recipe. Any mild or pale ale will work great. I served this on top of rice with a loaf of crusty bread to soak up the delicious sauce.
New Orleans Barbecue Beer Shrimp
New Orleans Barbecue Beer Shrimp
Ingredients
- 1 cup (2 sticks) butter, melted
- 3 cloves garlic, minced
- 2 tablespoons Worcestershire
- 2 tablespoons fresh lemon juice
- ½ teaspoons cayenne pepper
- ½ teaspoon smoked paprika
- 1 teaspoon dry oregano
- ½ teaspoon hot chili sauce (such as sriracha)
- 1 cup pale ale
- 1 pounds raw shrimp, deveined, shell on
Directions
- Melt the butter in a cast iron skillet over medium high heat.
- Add the remaining ingredients (besides the shrimp), bring to a simmer.
- Add the shrimp, cook until shrimp have turned pink. Avoid over cooking or the shrimp will be tough.
- Serve with crust bread to mop up all that beautiful sauce. And lots of napkins.
I'm not a beer maker or drinker, but I love shrimp any way I can get it! Happy Thanksgiving to you and Tim. Hope you get to enjoy a little time with your family. Hugs from Boise!!!!
ReplyDeleteSounds like a yummy way to serve shrimp. And how fun that you make your own beer!
ReplyDeleteSomehow I missed this one! I don't think I'll be making my own beer, but I do enjoy a nice pilsner. I'll bet the taste is wonderful!
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