This is a perfect recipe for entertaining. The coriander and curaçao flavours of the wheat beer bring a new dimension and add an amazing texture to this otherwise traditional dish.
We make our cocktail sauce with our house-made smoked tomato ketchup, use regular ketchup at home.
1 lb.
Jumbo Shrimp (Shell On)
10 oz. vol
Wheat Beer
1/4 cup
Ketchup
1/4 cup
Tomato Based Cocktail Sauce
1-2 tbsp
Wheat Beer Shrimp Both
2 tsp.
Horseradish
1/2 tsp.
Worcestershire Sauce
1/4 tsp.
Tabasco Sauce
Garnish w/ lots of Chopped Basil
Procedure
1.
Butterfly raw shrimps by cutting thru the shell along the back with a small paring knife deeply enough to allow the sides to open out, but don’t cut all the way through.
2.
Bring beer to a boil
3.
Add shrimps to boiling beer and on high heat bring back to a boil as fast as possible.
4.
As soon as the beer/shrimp mixture pot boils again, turn off heat and allow shrimps to cool in mixture.
5.
Place shrimps and broth into a container and refrigerate. – let cool
6.
Once cool remove shrimps and peel leaving tail intact.
7.
Prepare cocktail sauce by mixing all remaining ingredients
8.
Serve
Serves 4 -6 people
PETIT
DEJEUNER MUSSELS
We call these breakfast mussels, it’s a little tongue in cheek because of the use of the hearty Oatmeal stout These are being SERVED DURING OUR Belgium Beer and Mussel Fest, April 2007. Best served with a crusty loaf of bread by your side to enjoy dipping in the broth.
1 tsp.
Garlic (diced)
2 tbsp.
Butter
1 lb.
Mussels
¼ cup.
Tomatoes – (diced with seed removed)
¼ cup.
Oatmeal Stout
3 tbsp.
Goat Cheese
¼ cup.
Watercress, chopped
Garnish w/ lots of Chopped Basil
Procedure:
Heat pan at high heat until very hot. Add first two ingredients and sauté quickly until garlic becomes fragrant. Add mussels and diced fresh tomatoes to the pan – stir and sauté I minute. Pour in oatmeal stout, and lay goat cheese and chopped watercress on top of mussels to steam. Cover with lid. Approx 3 ½ - 5 minutes latter remove lid. When it appears all mussels are all open, toss. Add freshly chopped basil and boil for 60 seconds more. Spoon mussels into serving bowls. Ladle broth over mussels and serve
