Cooking Shrimp in beer – For this recipe, we did something a little different and a little special. The Dude, of The Dude’s Kitchen N Grill on YouTube,
proposed a collaboration called hashtag #newbeersday, to celebrate the beginning of the end of Prohibition on April 7th. His thinking was to pick a beer, review the beer and then cook something with the beer.
So, WE decided to go one step further with this collab. The “WE” is me and my guy Black Iowa. And WE decided to do a Collab/Collab. Black Iowa and I are collaborating on the hashtag #newbeersday collab, hence the collab/collab moniker.
For those of you who don’t follow Black Iowa on YouTube, he’s a young white guy (anyone under 50 is young to me) who lives in Missouri. So hence the obvious name of Black Iowa.
His name comes from a band he was in, and the Name “Black Eye” was not head properly and sounded like Black Iowa. The name stuck and that is his YouTube sobriquet.
Cooking Shrimp in Beer
Black Iowa is an excellent cook but is also a renowned beer enthusiast. My idea of good beer is cold beer. Black Iowa is much better at discussing the nuances of beer. So, we teamed up to talk about and cook with Leinenkugel’s Summer Shandy. Leinenkugel is a Wisconsin company, headquartered in Chippewa Falls, WI and they have a brewery right here in Milwaukee, not very far from where I live.
Cooking with Beer
- Beer has been used as an ingredient in shellfish recipes across the world, from Belgium to Portugal to southern US states.
- Mussels and clams can be steamed in a beer-infused broth with other aromatic ingredients for a quick and easy meal. This very versatile cooking method lets you experiment with different kinds of beer.
- Bring beer to a simmer with garlic and herbs, then add shellfish and/or other ingredients. You can add chorizo or kielbasa for a hearty dish, or cilantro and chilies for a Thai-inspired recipe.
- Dumping the entire bottle of beer into your recipe can lead to your dish having a bitter taste. Avoid this rookie mistake by pouring sparingly. It’s much harder to reduce the beer’s flavor once you’ve over-poured than to add some more later on.
- The longer you cook the beer, the stronger its flavor becomes, which is more of a reason to overestimate the beer’s potency and start light.
National Beer Day (#newbeersday)
From Wikipedia – We celebrate National Beer Day (#newbeersday) in the United States every year on April 7. It marks the day that the Cullen–Harrison Act came into force, signed into law by President Franklin D. Roosevelt on March 22, 1933. This led to the 18th Amendment being repealed on December 5, 1933, with the ratification of the 21st Amendment to the U.S. Constitution. April 6, the day before National Beer Day, is New Beer’s Eve
The Volstead Act defined intoxicating liquors as any containing more than 0.5% alcohol. In 1933 the Cullen-Harrison Act raised the threshold enough to allow the production of mild beer. Beer could contain up to 3.2% alcohol by weight (or 4.05% by volume) compared to the 0.5% limit because 3.2% was too low to produce intoxication.
When he signed the legislation, Franklin Roosevelt made his famous remark, “I think this would be a good time for a beer.” The law went into effect on April 7, 1933, in states that had enacted their own law allowing such sales. People across the country responded by gathering outside breweries, some beginning the night before. On that first day, 1.5 million barrels of beer were consumed, inspiring the future holiday. Today, April 7 is recognized as National Beer Day, and April 6 is known as New Beer’s Eve.
The Cullen-Harrison Act was not the official end of prohibition in the U.S. (that happened on December 5, 1933, when the 21st Amendment was ratified). As such, April 7 is a beer-specific holiday, as opposed to Repeal Day, celebrated on December 5.
The Best Beer Types to cook seafood with are
- Pale ales and citrusy IPAs.
- American wheat ales.
- Belgian wheat, or Belgian golden ales.
- American lagers.
- Leinenkugel’s Summer Shandy – its lemon flavor plays well with the shrimp in this recipe.
- 1 tbsp olive oil
- 1 onion chopped
- 1 Anaheim, Banana or Cubanelle pepper, chopped
- 2 garlic cloves minced
- 1 tsp Cumin
- Salt & Pepper to taste
- ½ tsp Red pepper flakes
- 1 lb shrimp peeled, deveined and tails off
- 1 cup Summer Shandy Beer – Summer Shandy and its lemon flavor plays well with the shrimp we are cooking today
- ½ cup cilantro chopped
- 1 lemon juiced
For Serving & Garnish
- Steamed White Rice
- Lime Wedges
- Cilantro Leaves
- Avocado slices
- Heat olive oil in a large skillet over medium-high.
- Cook the chopped onion, chopped Cubanelle pepper, and garlic cloves until tender but not brown.
- Add cumin and red pepper flakes and cook until fragrant;
- Season with salt and pepper.
- Add 1 cup of beer and ½ cup chopped cilantro
- Cook until the liquid is reduced by half.
- Add 1 pound of large, peeled and deveined shrimp.
- Cook until shrimp are pink on all sides, about 5 minutes.
- Stir in the juice of one lemon.
- Serve over steamed white rice with lemon wedges, cilantro leaves, and avocado slices.
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If you like this recipe for Cooking Shrimp in Beer, check out our recipe for Cincinnati Chili Mac & Cheese
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5 thoughts on “Cooking Shrimp in Beer”
Hope everyone enjoys this recipe
I just started drinking beer Charlie and have never ventured into using it as an ingredient. I read your post with great interest and will be trying your recipe. Thanks.
Thanks, Bernadette, it’s an easy recipe, but possibly a waste of good beer. 🙂 Thanks for checking in
Love this shrimp in beer, Charlie!