A Chilled Savory Appetizer
Cooking with beer imparts a deep, earthy quality to seafood that water or wine simply cannot replicate. The hops and malt work together to tenderize the shrimp while infusing them with a subtle complexity that pairs beautifully with the sharp bite of mustard and the tang of capers. It is a dish that bridges the gap between hearty tavern fare and fresh garden dining.
By reducing the poaching liquid down to a concentrate, nothing is wasted. The resulting dressing carries the essence of the onions and celery seed, creating a robust sauce that clings to the spinach leaves. Served cold, it makes for a refreshing yet substantial start to a meal, perfect for those evenings when the air begins to cool.
Yield: 6 appetizer servings | Prep time: 15 minutes (plus 1 hour chilling) | Cook time: 15 minutes | Temperature: Stovetop (High/Simmer)
- 12 oz Beer
- 1/2 Cup minced onion
- 3/4 Teaspoon celery seed
- 1 Dried bay leaf
- 1 Pound large shrimp (31 to 35 per lb.), shelled and deveined
- 1/2 Cup tomato-based chili sauce
- 1 Tablespoon honey-flavor mustard
- Spinach leaves, stems removed, rinsed
- 2 Tablespoons drained canned capers
- Lemon wedges
Instructions
- Combine the beer, minced onion, celery seed, and dried bay leaf in a 10 to 12-inch frying pan.
- Bring the mixture to a boil over high heat and let it bubble vigorously for 2 minutes to marry the flavors.
- Add the shrimp to the pan, cover, and reduce the heat to a simmer.
- Cook until the shrimp turn pink and opaque but remain moist in the center, which should take about 3 minutes, stirring occasionally to ensure even cooking.
- Lift the shrimp out with a slotted spoon, cover them, and chill until cool, at least 1 hour or up to 1 day.
- Boil the remaining beer mixture in the pan, uncovered, on high heat until it has reduced to 1/3 cup, then discard the bay leaf.
- Mix the reduced liquid with the chili sauce and honey mustard, then cover and chill this dressing for up to 1 day.
- Arrange the fresh spinach leaves on 6 plates when ready to serve.
- Top the greens with the chilled shrimp and the beer dressing.
- Sprinkle with capers and garnish with lemon wedges before serving.
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Beer Poached Shrimp & Spinach Salad
Large shrimp poached in beer and spices, served chilled over fresh spinach. The poaching liquid is reduced into a robust honey-mustard and chili dressing, creating a rustic yet elegant appetizer perfect for gatherings.
Ingredients
Instructions
-
Combine the beer, minced onion, celery seed, and dried bay leaf in a 10 to 12-inch frying pan.
-
Bring the mixture to a boil over high heat and let it bubble vigorously for 2 minutes to marry the flavors.
-
Add the shrimp to the pan, cover, and reduce the heat to a simmer.
-
Cook until the shrimp turn pink and opaque but remain moist in the center, which should take about 3 minutes, stirring occasionally to ensure even cooking.
-
Lift the shrimp out with a slotted spoon, cover them, and chill until cool, at least 1 hour or up to 1 day.
-
Boil the remaining beer mixture in the pan, uncovered, on high heat until it has reduced to 1/3 cup, then discard the bay leaf.
-
Mix the reduced liquid with the chili sauce and honey mustard, then cover and chill this dressing for up to 1 day.
-
Arrange the fresh spinach leaves on 6 plates when ready to serve.
-
Top the greens with the chilled shrimp and the beer dressing.
-
Sprinkle with capers and garnish with lemon wedges before serving.
