beer week: pale ale shrimp po’ boy

Howdy y’all, and welcome to Beer Week!

For those of you that are just entering this beer tour, eleven other brew masters and I are dedicating an entire week to beer. Oh yes, a week. We’ll be pouring out everything from reviews of local breweries to ideas on how to bake and cook with this delicious beverage. So, move over yard beer, we’re about to get malty-hoppy crazy up in here.

I’m not going to lie, coming up with a recipe for beer week was harder than I thought. In Denver, there are at least 17 breweries in the downtown area and each one offers great-tasting beer. How was I going to pick just one to spotlight? Ugh. Decisions are the worst, right?

Thankfully, I have a husband that reminds me to keep things simple. And that likes beer. About two years ago, we discovered Oskar Blues. This brewery is located up in Longmont, CO about 20 minutes north of Denver. The husband and I became obsessed with their Pale Ale. It’s smooth, hoppy, and its bold flavors made our palates sing. Oh, and did I mention it comes in a can? Hey, don’t judge. They actually won a national award for top pale ale in can!

So, with the star ingredient set, I knew what I needed to whip up. Enter, the po’boy. I wanted to take the typical battered sandwich and give it a spin. My initial thought was to add beer to the batter, but then I thought, that’s so 1998. Why not add a little Old Bay seasoning to the shrimp, sauté, and deglaze it with the Pale Ale.  With a mayo and Dijon mixture along with the fixings, you just can’t beat this simple, modern, and fresh sandwich.

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The tour doesn’t stop here friends! Make sure to mosey on over for another round with these Beer Week ladies:

Monday:
Kirsten @ Comfortably Domestic – 5 minutes with a Home Brewer
Jeanne @ Inside Nana Breads Head – Dark Chocolate Stout Cake with Caramel & Kahlua Whipped Cream

Tuesday:
Madeline @ Munching in the Mitten – Pumpkin Beer Bread
Kat @ Tenaciously Yours – review of Gasthof’s Oktoberfest

Wednesday:
Anne @ From My Sweet Heart – Pretzel Caramels and Beer Orange Caramel Sauce
Yours Truly – Pale Ale Shrimp Po’boy

Thursday:
Megan @ Country Cleaver – Schnitzel and Dumplings
Beka @ Kvetchin’ Kitchen – review of Outlander Brewery

Friday:
Mads @ La Petite Pancacke – Beer Battered Shrimp Tacos
Allison @ Decadent Philistines  – Spicy German Mustard, Ale-Soaked Sweet Potato Oven Fries, & Maple-Ale Ice Cream

Saturday:
Kirsten @ Comfortably Domestic – Black and Tan Brownies
Carrie @ Bakeaholic Mama – Woodchuck Sweet Potato Bisque
Katie @ The Hill Country Cook - reviews the Double Horn Brewery in Marble Falls, Texas

Pale Ale Shrimp Po'boy

Yield: Serves 2 to 3

Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients:

½ lb. shrimp, peeled and deveined
1 tablespoon Old Bay Seasoning
1 tablespoon olive oil
½ cup Oskar Blues, or other qood-quality pale ale
2 long pickle slices
2 hot dog buns
1 medium tomato, sliced
1 cup romaine lettuce, shredded
2 tablespoons mayonnaise
1 tablespoon Dijon mustard

Directions:

Place shrimp in a bowl and combine with Old Bay Seasoning. Preheat a medium skillet to medium-high heat and drizzle with olive oil. Sautee shrimp for a minute on the first side. Flip, and pour pale ale in pan “deglazing” and finish cooking shrimp on other side until pink, about another minute. Once the shrimp are cooked, set aside on a plate.

To serve: mix mayonnaise and Dijon together. Spread about a tablespoon of the mixture on both sides of a hot dog bun. Place two large or three small slices of tomato on one side and a pickle slice on the other. Add shrimp and top with lettuce. Enjoy with potato chips and BEER!!

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15 Responses to “beer week: pale ale shrimp po’ boy”

  1. #
    1
    NanaBread (Jeanne) — September 26, 2012 at 2:43 pm

    WOW! I love how light and fresh this sandwich is. We’re so used to shrimp po’boys being battered and fried. I’m going to have to try this instead. And your photos are drop-dead gorgeous, Lauren. Absolutely stunning. You rocked this one.

  2. #
    2
    SAm — September 26, 2012 at 3:03 pm

    this looks delicious!!

  3. #
    3
    Anne@FromMySweetHeart — September 26, 2012 at 3:38 pm

    Lauren….these look absolutely scrumptious and definitely on my must make list for this weekend! Wow…your pictures are just so inviting! : )

  4. #
    4
    Cassie — September 26, 2012 at 5:42 pm

    Love, love, love this! My hubs is a huge po’ boy fan. Can’t wait to add some Pale Ale next time. PS – we totally fell in love with the breweries in CO, can’t wait to go back!

  5. #
    5
    Julia {The Roasted Root} — September 26, 2012 at 10:05 pm

    Beer week should be every week! I love your girls thinking for wonderful Oktoberfest food and brew! Lately, I’ve been craving pumpkin-y, porter-y, stout-y beers like crazy so seeing these posts is fueling the fire and I LOVE it! :)

  6. #
    6
    Kat — September 27, 2012 at 1:51 am

    Lauren, this looks amazing. In a dive-through-the-screen-sort of way.

    But what is really slaying me? THE NEWSPRINT PAPER YOU TOSSED EVERYTHING ON. Where is this stuff fun? I would LOVE to source a stack of it for a party.

  7. #
    7
    Sharon Glanville at BeBetsy — September 28, 2012 at 4:47 pm

    Haven’t had a po’boy for years – looks delicious!

  8. #
    8
    Carrie @ Bakeaholic Mama — September 29, 2012 at 12:11 pm

    I had shrimp for the first time last week. I’ve never been able to bring my self to try one. I’m now a new fan. These po boy’s look flipping awesome! Great pictures as well! Cheers to Beer Week!

  9. #
    9
    Giovanni Forinash — April 21, 2013 at 3:45 am

    The earliest known chemical evidence of barley beer dates to circa 3500–3100 BC from the site of Godin Tepe in the Zagros Mountains of western Iran.^

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