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Beer Poached Shrimp & Spinach Salad

A ceramic plate filled with pink poached shrimp atop fresh spinach leaves, drizzled with a dark beer reduction and capers, sitting on a rustic wooden table next to a brown beer bottle, a small bowl of minced onions, a lit candle, and a cast iron skillet in the background.

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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Prep Time 15 mins
Cook Time 15 mins
Rest Time 1 hr
Total Time 1 hr 30 mins
Cooking Method:
Courses:
Servings: 6
Dietary: Dairy-Free, Nut-Free, Pescatarian
Description

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
  • 12 oz Beer
  • 1/2 Cup minced onion
  • 3/4 Teaspoon celery seed
  • 1 Dried bay leaf
  • 1 Pound large shrimp , shelled and deveined (31 to 35 per lb.)
  • 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
  1. 1
    Combine the beer, minced onion, celery seed, and dried bay leaf in a 10 to 12-inch frying pan.
  2. 2
    Bring the mixture to a boil over high heat and let it bubble vigorously for 2 minutes to marry the flavors.
  3. 3
    Add the shrimp to the pan, cover, and reduce the heat to a simmer.
  4. 4
    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.
  5. 5
    Lift the shrimp out with a slotted spoon, cover them, and chill until cool, at least 1 hour or up to 1 day.
  6. 6
    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.
  7. 7
    Mix the reduced liquid with the chili sauce and honey mustard, then cover and chill this dressing for up to 1 day.
  8. 8
    Arrange the fresh spinach leaves on 6 plates when ready to serve.
  9. 9
    Top the greens with the chilled shrimp and the beer dressing.
  10. 10
    Sprinkle with capers and garnish with lemon wedges before serving.
Keywords: beer poached shrimp, shrimp spinach salad, cold shrimp appetizer, tavern style food, seafood salad recipe, beer reduction sauce, dark cottagecore recipes, willowgold farms, ad free recipes, summer appetizers, dairy free seafood
Read it online: https://willowgoldfarms.com/recipe-box/beer-poached-shrimp-spinach-salad/