It’s summer and in true Toronto style, I’ve been drinking in parks like a hobo. I also like to invite myself over for dinner to whoever will have me because I rarely cook in the summer. But this weekend my mother and aunt came to visit my cousin and I, so I hosted a dinner and card night which turned out to be quite the ladies night avec sangria and a kitchen dance party.
Cooking with beer is totally underrated. Its hops and barely add new and interesting flavours. It has tenderizing properties valuable for meat and marinades and it’s versatile in numerous cooking techniques. I based this recipe on my favourite dish served at the Portuguese restaurant Bairrada Churrasqueira. I prefer the College Street location in the summer. They have an enormous back patio and often grill sardines for free. Hint: The sardines taste better than they smell!
Beer and Butter Shrimp
- 1LB of Large Shrimp. Cooked.
- 1 Large Shallot
- 2 Cloves of Garlic
- 1/2 TBSP Cajun Seasoning
- A Shitload of Butter
- 1 Tall Can of Light Beer (Pilsner)
- Ground Pepper
- French Bread for Dipping
1/2 squeezed lemon could work too. I forgot to add it.
Sautee butter, shallots, garlic and seasoning in a medium pot. Add half can of beer, ground pepper and shrimp. Boil for five minutes, 10 if shrimp are raw. Remove shrimp. Add the rest of the beer and boil for 10 minutes. Pour sauce over the shrimp and squeeze half of a lemon over top.