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What’s sexier than feeding that special someone something as tasty as shrimp; some prefer grapes, some strawberries — I prefer shrimp!
Everyone loves shrimp; the little crustacean (part of the lobster family actually).is probably the most popular of all seafood. I cook shrimp a million (OK, a thousand) different ways. Of course, my favorite shrimp recipes are beer enhanced. For this St. Valentines Day edition I have gathered together three of my most popular shrimp dishes. I don’t know if shrimp is a true aphrodisiac or not but who cares? I think it’s the combination of company, crustacean and cold beer!
Shrimp is sold by the size or count, for instance 16/20 means there are 16-20 shrimp in one pound. U/10 would imply fewer than 10 shrimp to one pound.
There are many different types of shrimp that come from all over the world. I prefer to use white shrimp because they are versatile and are excellent either served cooked and chilled for cocktail or hot as in a pasta dish. Tiger shrimp is of good quality but tends to be better for warm rather than cold dishes as they tend to be tough.
Beer and shrimp really do love each other, in the pot and on the plate. The right beer pairing depends on the flavors of the dish. A good rule is the lighter the fare, the lighter the beer. Ninety percent of the time I prefer to drink the same beer I cook with. Occasionally, I pair a beer that will contrast with the food to create balance.
Although I am not a fan of drinking the mass-produced "lager" style beers, I tend to cook with some of them, especially when budget is a factor and flavor isn’t. For example steaming shrimp over Budweiser — Bud imparts a very mild beer flavor but unfortunately no essence of hops or backbone of roasted barley which in this case is fine. I like to add some shrimp or crab spice to the beer to give the shrimp a nice flavor.
So slip into something comfortable (like an apron), turn on some romantic music, light a few candles (and the stove) and fire up these delicious dishes. I sure hope they really enhance your Valentines Day! Live, Love and Laugh a long time.
Firecracker Shrimp with a Bang Kissed by a Spicy Chipotle Ale Vinaigrette
These shrimp are smokin’! Not only from the bacon but from the spicy vinaigrette we make from smoked jalapeños, commonly known as chipotle chile. Make sure you have a cold beer in hand for this one.
Serves 2
Prep and cooking time: 30 min.
Ingredients:
For the Shrimp
12 16/20 shrimp, peeled and
deveined
6 slices of bacon cut in half
chipotle powder
For the Vinaigrette
2 chipotle chilies in adobo
sauce
2 cloves garlic, coarsely
chopped
fresh cilantro leaves, coarsely
chopped
1 ounce sherry vinegar
1 ounce pale ale
3 ounces extra virgin olive oil
pinch of kosher salt
cracked black pepper to taste
Method:
Wrap each shrimp with a strip of bacon. Season with the chipotle powder, place on a baking tray. Bake in a preheated 400° oven for 10 minutes. Meanwhile, place all the ingredients for the vinaigrette in a small food processor and puree until smooth and creamy, about 2 minutes. When the shrimp are cooked serve them with the chipotle ale vinaigrette.
Brew Clue: If you can find a chipotle spiced beer, such as Rogue Mexicali, I recommend using it. Chipotle is a smoked and dried ripe jalapeño pepper.
Chipotle can be bought in a few forms — whole chile pods, ground powder, or whole in adobo sauce. Adobo is a tomato sauce usually with onion and plenty of spice. The smoky chipotle chilies are simmered in the sauce then canned or jarred. The heat varies from medium to extremely hot. Readily available at hispanic markets and in the ethnic aisle of your local supermarket.
Sexy Shrimp and Strawberries with Toasted Hazelnuts, Silky Raspberry Ale and Frangelico Cream Sauce
Almost a dessert but not quite. I prefer to serve this delicious appetizer for two. The combination of the raspberry ale and hazelnut liquor really brings two delicious flavors together. Enjoy with a glass of Framboise ale.
Serves 2
Prep and cooking time: 40 min.
Ingredients:
10 U/15 shrimp, peeled, deveined and butterflied
½ cup flour
2 tablespoons sweet butter
¼ cup toasted hazelnuts
2 ounces Frangelico
4 ounces framboise ale
2 ounces heavy cream
1 tablespoon raspberry puree
or seedless preserves
1 cup strawberries stem
removed and quartered
½ teaspoon kosher salt
pinch of white pepper
1 4x4 puff pastry square,
baked
Method:
Dredge the shrimp in the flour. Shake off any excess. Meanwhile melt the butter in a large skillet until it bubbles and starts to brown. Carefully place the shrimp in the pan, cook the shrimp over medium heat for 1 minute, and add the nuts, Frangelico then the beer, cook for 1 minute then add the cream simmer an additional 2 minutes until sauce has started to thicken, stir in the remaining ingredients. Open the puff pastry and place the shrimp in and around it then cover in sauce.
Tim Schafer, The Brew Chef™, is a graduate of the Culinary Institute of America. Tim Schafer owns Tim Schafer’s Cuisine in Morristown, NJ and Tim Schafer’s at Lake Norman in Sherrills Ford, NC. Both serve beer enhanced creative American fare. Tim is currently working on his first cookbook featuring many of his popular beer enhanced dishes.
For more recipes and information about the Brew Chef™ or the restaurant please visit our website, www.brewchef.com or give us a call: In Morristown: (973) 538-3330, In Sherrills Ford: (704) 483-9127
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