Feel like taking your taste buds on a flavour-filled adventure to the Deep South? Let Old Yale take you there with these Beer-Battered Shrimp Po’ Boys featuring our Knotty Blonde Ale. It’s as simple as battering up some shrimp, giving them a few minutes in hot oil, and then slapping them on bread with a few other key ingredients*. Quick, delicious, and full of flavour (and a bit of heat), it’s hard to go wrong with these bad boys.
* If you have chipotle powder lying around, we highly recommend making your own three-ingredient aioli. If not, there are many store-bought options available for this very necessary component.
Ingredients:
For the beer-battered shrimp:
• 20-32 pre-cooked Pacific White Shrimp (or similar)
• 1/2 cup all-purpose flour
• 1/2 cup whole-grain corn flour
• 1/4 tsp. salt
• 1 cup Old Yale Brewing Knotty Blonde Ale
• 1 - 1 1/2 cups frying oil (such as canola)
For the aioli (optional):
• 1/2 cup mayonnaise
• 1 tsp. chipotle powder
• 1 tsp. lemon juice
For the sandwich:
• 1 large baguette (or 2-4 hoagie-style buns, depending on size)
• mayonnaise
• chipotle aioli (if not making your own)
• 1-2 tomatoes, sliced
• 4 leaves of Romaine lettuce, roughly torn
Step 1 (optional)
Mix together all the aioli ingredients in a small bowl and set aside.
Step 2:
Whisk together the flours, salt and our Knotty Blonde Ale to create a batter, and then set aside
Step 3:
Add your oil to a medium-sized pot (the size of the pot will determine how much oil to use – you’re looking to have the oil about 1 cm deep). Bring the oil up to temperature (about 165°C) over medium heat. You’re looking for the shrimp to turn golden brown and have the batter remain intact after about 2-3 minutes of frying. Test your temperature by battering shrimp tails and tossing them in the oil, adjusting the heat until satisfactory.
Step 4:
Work in batches frying up your shrimp. When they turn golden brown, remove with a slotted spoon to a plate covered with paper towel.
Step 5:
Spread mayo on the bottom of your baguette and chipotle aioli on the top. Add in lettuce, tomatoes and your fried shrimp. Enjoy!
Short-form Instructions:
Ingredients:
For the beer-battered shrimp:
• 20-32 pre-cooked Pacific White Shrimp (or similar)
• 1/2 cup all-purpose flour
• 1/2 cup whole-grain corn flour
• 1/4 tsp. salt
• 1 cup Old Yale Brewing Knotty Blonde Ale
• 1 - 1 1/2 cups frying oil (such as canola)
For the aioli (optional):
• 1/2 cup mayonnaise
• 1 tsp. chipotle powder
• 1 tsp. lemon juice
For the sandwich:
• 1 large baguette (or 2-4 hoagie-style buns, depending on size)
• mayonnaise
• chipotle aioli (if not making your own)
• 1-2 tomatoes, sliced
• 4 leaves of Romaine lettuce, roughly torn
1. Mix together all the aioli ingredients in a small bowl and set aside.
2. Whisk together the flours, salt and our Knotty Blonde Ale to create a batter, and then set aside
3. Add your oil to a medium-sized pot (the size of the pot will determine how much oil to use – you’re looking to have the oil about 1 cm deep). Bring the oil up to temperature (about 165°C) over medium heat. You’re looking for the shrimp to turn golden brown and have the batter remain intact after about 2-3 minutes of frying. Test your temperature by battering shrimp tails and tossing them in the oil, adjusting the heat until satisfactory.
4. Work in batches frying up your shrimp. When they turn golden brown, remove with a slotted spoon to a plate covered with paper towel.
5. Spread mayo on the bottom of your baguette and chipotle aioli on the top. Add in lettuce, tomatoes and your fried shrimp.
Serves 4
Enjoy!
Recipe by James Seaton, Old Yale Brewing Brand Ambassador
View this and other recipes at his blog, From James to Jamie (https://fromjamestojamie.wordpress.com/)