So the party is over. The music has been turned off, the last guest has finally left, and your home and lawn are littered with party remnants. Sure, you may have thought you had a ton of people over, but as you clean up, you realize there is still a good amount of leftover beer in your keg. Heaven forbid your freshly purchased ale should go to waste! Here, you will find some ideas on how to finish off that keg.
Food is one great way to enjoy the remainder of your beer. Check it out:
Cold Beer Shrimp
12 oz of your beer
1 lb large shrimp
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp fresh lime juice
1 tsp Tabasco sauce
1 medium tomato, peeled, seeded and diced
1 tsp peeled, grated ginger root
1 tbsp chopped fresh cilantro leaves, mint or chives
Coarse or kosher salt
Freshly ground pepper
Bring the beer to a boil in a large saucepan. Add the shrimp, stir, and cook for 2 minutes, or until they just turn pink. Remove from the heat and let the shrimp cool in the beer, stirring or turning often; they will continue to cook in the hot liquid. Once they are cool, remove the shrimp from the beer, using a slotted spoon.
Peel and de-vein the shrimp; return them to the beer and stir for 1 minute to remove any remaining grit. Transfer the shrimp to a bowl. (The beer can be strained and added to shrimp or fish stock.) The shrimp can be prepared up to 1 day in advance and refrigerated.
Heat the oil in a small saucepan. Add the soy sauce, lime juice, Tabasco, tomato and ginger root. Cook over high heat, stirring for 2 minutes, to heat through. Remove from the heat and let cool. Spoon the cooled sauce over the shrimp and toss to combine. Add the cilantro, mint or chives. Season the shrimp to taste with salt and pepper; toss again. Cover and refrigerate until ready to serve.
This will serve six people as an appetizer or four for lunch.
[techtags:BEER, BEERS, BEER SHRIMP, BEER RECIPE, BEER RECIPES]