8
Servings
24 large shrimp (about 1 pound), peeled
1 bottle (12 oz) Lager Beer or Golden Ale Beer
3 cloves garlic, smashed
¼ tsp salt
3 chipotle peppers in adobo sauce, minced-about 1 pound), peeled, with shell intact
2 tsps adobo sauce
2/3 cup mayonnaise
¼ cup chili sauce
1 TBLS lime juice
1 TBLS fresh chives, chopped
3 cups arugula or other lettuce leaves
1 avocado, peeled and diced
½ pint grape tomatoes
Tortilla chips
In large skillet, place shrimp in single layer. Add beer, garlic and salt. Turn heat to medium-low and slowly poach shrimp, turning while cooking until cooked through, about 6 to 8 minutes. Remove shrimp to bowl with slotted spoon. Chill shrimp in refrigerator.
Boil poaching liquid and garlic about 6 minutes, or until reduced to ¼ cup. Pour liquid into small bowl; mash garlic into beer reduction with a fork. Cool. Stir in chiles, adobo sauce, mayonnaise, chili sauce, lime juice and chives. Chill.
To serve, line plates with lettuce leaves. Top with shrimp, avocado and tomatoes. Serve with chipotle cocktail sauce and Tortilla chips.
*This information provided by National Beer Wholesalers Association, www.nbwa.org.
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