Summertime is the season for beer, but not just for drinking. There are many great ways to cook with beer. We have chosen a few to share that have been a hit with Rimann staff. Enjoy!
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.