IPA-Poached Shrimp with Curried Mayo Sauce | Craft Beer & Brewing Magazine
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IPA-Poached Shrimp with Curried Mayo Sauce

Shrimp poached in IPA get an extra kick from curried mayonnaise.

Christopher Cina August 27, 2017

IPA-Poached Shrimp with Curried Mayo Sauce Primary Image

Shrimp poached in IPA get an extra kick from curried mayonnaise.

Active preparation time: 5 minutes
Total time: 20 minutes
Serves: 4

Beer-Poached Shrimp

2 qt (1.9 l) water
2 cup (473 ml) IPA
½ lemon
2 Tbs salt
2 lb (907 g) shrimp

In a large pot, bring the water, beer, and lemon to a boil. Add the salt, then the shrimp. Cook the shrimp until just opaque in the center, about 2 minutes. Drain and rinse under cold running water to cool. Peel and devein the shrimp, leaving the tails intact, if desired. Store covered in the refrigerator until ready to serve.

Curried Mayo

1 shallot, minced
1 cup (237 ml) mayonnaise
1 Tbs curry powder
Juice of 1 lime
2 tsp salt

Combine all the ingredients in a bowl and mix well. Spoon into a small serving bowl and serve with the chilled Beer-Poached Shrimp.

Beer Suggestions: Try an English IPA such as Great Lakes Commodore Perry IPA (Cleveland, Ohio), Left Hand 400 Pound Monkey (Longmont, Colorado), Yards IPA (Philadelphia, Pennsylvania), Samuel Smith’s India Ale (Tadcaster, U.K.).

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