Bass Ale Shrimp Recipes

GARLIC BASIL SHRIMP

Steps:

• Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
• Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.

BASIL SHRIMP

Steps:

• In a small bowl, combine the basil, oil, butter, mustard, lemon juice, garlic, salt and pepper. Pour 3 tablespoons into a small resealable plastic bag; add shrimp. Seal bag and turn to coat; let stand at room temperature for 15-20 minutes. Set remaining marinade aside. , Drain and discard marinade. Thread shrimp onto two metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink, basting occasionally with reserved marinade.

BASIL SHRIMP

Steps:

• In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
• Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
• Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)

Steps:

• Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
• Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

ALE-BATTERED SHRIMP WITH TARTAR SAUCE

Steps:

• Whisk 3/4 cup flour, ale, 2 egg whites, salt and pepper in medium bowl until smooth. Cover and let stand at room temperature 2 hours.
• Preheat oven to 250°F. Line baking sheet with paper towels. Beat remaining 2 egg whites in large bowl until soft peaks form. Stir 1/3 of whites into ale batter, then fold in remaining whites.
• Melt shortening in heavy large pot over medium heat until thermometer registers 375°F.
• Meanwhile, place 1 cup flour in pie dish. Working in batches, coat shrimp with flour; shake off excess. Holding shrimp by tail, dip into batter until well coated. Carefully lower shrimp a few at a time into hot shortening. Fry until golden brown and cooked through, about 1 minute per side. Using tongs, transfer shrimp to prepared sheet. Keep warm in oven while cooking remaining shrimp. Serve shrimp with Tartar Sauce.

SEA BASS WITH SHRIMP AND TOMATOES

Steps:

• Place the fish in a greased 8-in. square baking dish. Top with shrimp, onion, tomatoes and feta cheese. Bake, uncovered, at 325° for 45-50 minutes or until fish flakes easily with a fork.

BASS ALE SHRIMP

Steps:

• Combine the first 7 (beer through peppercorns) in a saucepan; bring to a boil then reduce the heat; simmer for 5 minutes.
• Add the shrimp; cook for 2 to 4 minutes, or until the shrimp turn pink.
• Pour into a glass bowl; add the vinegar and garlic.
• Chill in the refrigerator for 2 hours or longer.
• Drain the shrimp; discard the bay leaf; mound in the center of a lettuce-lined serving plate.
• Garnish with black olives.
• This makes 2 main-dish, or 8 appetizer servings.