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Shrimp: Railyard BBQ Shrimp

Source of Recipe


Michael Angelo, Wynkoop Brewing Co. (Denver, Colorado)






List of Ingredients



• -- Base --
  
• 12 shrimp
  
• 1-1/2 cups water
  
• 1 bay leaf
  
• .
  
• -- Sauce --
  
• 3/4 cup shrimp base
  
• 1/2 tsp Worcestershire sauce
  
• 1 sprig fresh rosemary
  
• 1 tsp garlic
  
• 2 Tbsp Cajun spice
  
• 1/2 cup Rail Yard ale or other ale
  
• 1 tsp chopped parsley
  
• 1/2 cup (1 stick) unsalted butter, divided use
  
• .
  
• -- Rice --
  
• 1-1/4 cups water
  
• 1 tsp gumbo filé
  
• 1/2 tsp butter
  
• Salt and pepper, to taste
  
• 1 cup rice
  






Instructions



1. Base: Peel, devein, and butterfly the shrimp (save the peels for the base). Bring the water to a boil with the shrimp shells and bay leaf. Simmer for 5 minutes; strain and reserve.
   
   
2. Sauce: Simmer and reduce the shrimp base by half. Then add the Worcestershire, rosemary and garlic; simmer for 5 minutes. Add the Cajun spice, beer and parsley, and simmer for 2 minutes. Cut 6 tablespoons butter into small pieces and slowly add to the mix, blending the mixture well. In a separate pan, sauté shrimp with 2 tablespoons butter (salt and pepper lightly).
   
   
3. Rice: Bring the water to a boil with the gumbo filé, butter, and salt and pepper. Add the rice and turn off heat, allowing rice to absorb water.
   
   To serve: Place a spoonful of rice in the middle of a small plate; arrange the butterfly shrimp around the rice. Drizzle the sauce over the plate and shrimp. Top the rice with fried leeks (leeks cut very thin and dusted with cornstarch and fried), and sprinkle plate with diced tomato.
   
   Makes 4 appetizer servings.