Here’s a simple dish you can prepare up to 2 days ahead, and actually, the longer it chills, the better it tastes. Pay attention to the directions for cooking the shrimp because this method is a surefire way to achieve perfectly cooked shrimp every time. For the poaching liquid, I used a Belgian tripel. I like the powerful flavor that carries through into the poached shrimp, and it works well with the pickling spices.
Active preparation time: 20 minutes
Total time: 8 hours
2 cup (473 ml) Belgian tripel
2 cup (473 ml) water
¾ cup (177 ml) apple cider vinegar, divided
1 tsp fennel seed
2 bay leaves
½ tsp celery seed
1 Tbs coriander seed
8 oz (227 g) shrimp, peeled and deveined
1 head fennel, julienned
2 Tbs garlic cloves, thinly sliced
2 Fresno chiles, thinly sliced crosswise
2 lemons, zested and juiced
¼ cup (59 ml) olive oil
In a large pot, combine the beer, water, ½ cup (118 ml) apple cider vinegar, fennel seed, bay leaves, celery seed, coriander seed, and 1 tablespoon salt. Bring the mixture to a boil, then add the shrimp and turn off the heat. Allow the shrimp to remain in the pot as it cools to room temperature.
While the shrimp are cooling, in a separate bowl, combine the remaining ¼ cup (59 ml) apple cider vinegar, fennel, garlic, Fresno chiles, lemon zest, lemon juice, olive oil, and 1 teaspoon salt. Drain the liquid from the shrimp, then add the shrimp to this bowl and mix well. Chill overnight in a large container or mason jars. When you’re ready to serve, remix well before serving. This recipe is delicious served with crusty bread.
The Best of Cooking With Beer is full of great recipes like this one from Craft Beer & Brewing Magazine®, ranging from classic comfort food to cutting-edge cuisine, all made with your favorite ingredient—beer. Order your copy today.
PHOTO: CHRISTOPHER CINA