IPA Tempura Shrimp

 Beer batter makes a light flavorful coating for large shrimp.  Serve 2 shrimp as an appetizer, or 6 shrimp and rice as a meal.

 

• 1 lb extra large shrimp (about 18) peeled, deveined, tails on
• 1 cup cake flour
• 1 t kosher salt
• 1 pinch cayenne pepper
• 1 pinch garlic powder
• ¾ cup IPA
• 2 quarts canola or vegetable oil for frying
• Soy sauce for serving
• Fresh minced chives for garnish

 

In a large pot over medium-high heat, heat the oil to 350 degrees F.  Use a candy thermometer to maintain the temperature.

 

In a medium bowl, whisk together the flour, salt, cayenne and garlic powder.  Add beer and stir well; the batter should resemble a light pancake batter.

 

Working in 2 to 3 batches, dunk the shrimp one at a time into the batter and let any excess batter run off.  Carefully lower the shrimp into the oil and fry until golden brown and cooked through, about 4 minutes.

 

Using a slotted spoon, remove shrimp to a plate lined with paper towels and let drain 1 minute.

 

Garnish with the chives and serve immediately with soy sauce.

 

 

 

  Pickled Eggs in Beer

 

Easy recipe for egg pickled in beer, vinegar and spices.

Great to add to salads.

 

• 24 small hard-cooked eggs
• 1 12 oz bottle beer
• 2 cups vinegar
• 1 T pickling spice
• 1 T parsley flakes

 

Peel the hard boiled eggs and pierce each egg with a knife to help in the absorption of liquid.

 

Put the eggs in a large glass jar or other deep, sealable glass container.  Place beer, vinegar, pickling spice, and parsley flakes together in a bowl.  Pour over eggs until fully submerged.  Cover and refrigerate for at least 3 days before using.  Can be sealed and stored in the refrigerator for up to 2 weeks in pickling liquid.

 

 

 

 Beer Simmered Beans

 

Super easy spicy beans are a great addition to any

picnic, pot luck or barbeque.

• 1 15 oz can pinto beans, rinsed and drained
• 1 15oz can kidney beans, rinsed and drained
• 1 cup light beer
• 2 jalapeno peppers, minced
• 2 cloves garlic, minced
• 1 ½ t cumin
• ¼ t salt

 

Combine pinto beans, kidney beans, beer, jalapenos, garlic, cumin and salt in a large saucepan.  Simmer for 10 minutes.  Serve warm or chilled.