Arrogant Bastard Shrimp

Posted on September 1st, 2009 by Jean

What happens when you can’t find Voodoo Lager to make a batch of Voodoo Shrimp? You grab a pint of Arrogant Bastard Ale! So here’s my arrogant shrimp with a side of rosemary cornbread ala House of Blues. Enjoy!

My friend, Georgia gave me a package of El Torito Sweet Corn Cakes mix, and I’ve got to tell you, it’s delicious! You can order a 12-pack online through Amazon.com. I added 1 1/2 tsp. of fresh chopped rosemary and a 14-oz can of creamed corn to mine.

Special thanks to FoodMayhem.com for this defrosting tip. “Place frozen shrimp in a bowl and cover with cold water. Shrimp will be ready to use in 3-15 minutes.” For this recipe, you will need 6 shrimp per serving.

You could fry the shrimp in a pan, but I like Ina Garten’s technique for roasted shrimp (directions below).

Your cornbread’s in the oven. Your shrimp is defrosting. Time to cook the brew!

Ingredients
• 1 pint (3 cups) Arrogant Bastard Ale (or any black lager)
• 2 bay leaves
• 5 Tbs. Worcestershire sauce
• 1/4 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/4 cup granulated white sugar
• 16 oz. heavy cream
• frozen, tail on/shell on shrimp (see above notes re: defrosting and serving size)
• 2 Tbs butter per serving
• 2 Tbs chopped tomatoes per serving
• corn bread (see above)
• fresh rosemary (1 1/2 tsp for cornbread, plus 1 sprig per serving for garnish)

Directions
1. In a large pot, combine beer, bay leaves, Worcestershire sauce, pepper, cayenne, basil, oregano, sugar and cream. Stir to dissolve sugar. Let this simmer at low-medium heat until it coats the back of your spoon.
2. Peel and clean your defrosted shrimp. Preheat your oven to 400 degrees F. Place shrimp on foil-lined baking sheet. Sprinkle with salt and pepper. Drizzle with olive oil. Bake for 5-6 minutes.
3. Ladle 1/2 cup per serving of brew sauce into a frying pan. Cook over medium temp. Add 2 Tbs. butter per serving, let melt.
4. Add tomatoes and cooked shrimp to buttered sauce to coat.
5. Using an icecream scoop, spoon cornbread into serving bowl. Top with 6 shrimp, tomatoes, and sauce. Garnish with rosemary sprig, and serve.


There is still a lot of brew sauce leftover, which I am keeping fresh in my refrigerator. It reheats nicely, and the flavor is just as good, if not better, the next day.

• Have you cooked with beer?
• Have you tried to track down a restaurant’s secret recipe?
• How do you feel about garnish?

Actual House of Blues Voodoo Shrimp recipe calls for 3 additional ingredients which I could not locate: 1/4 Tbs shrimp base, 1/4 Tbs chicken base, and cut chives.

San Diego Vacation – Day 3

Posted on July 26th, 2008 by Jean

Before heading home, we decided to visit the Wild Animal Park.
 
First stop, the Conservation Carousel.
 

Did I mention I forgot to put on sunscreen?
 
We were lucky to see a family of coots. Perhaps you’re familiar with all 3 stages.
 

 
In the Petting Kraal we were able to approach several deer species.
 

Tom managed to pet the deer without spilling a drop of beer.
 
Who lives in a pineapple under the sea?
 

 
I’m not sure of the correlation between Wild Animals and SpongeBob, but we donned our 4-D glasses for a really cool motion ride!
 

 
The movie took us on a journey to the bottom of the sea to snatch a wayward pickle. Let me tell you, being sprayed with pickle juice at the finale, well that was the icing on the spongecake!
 
Here is a beautiful gorilla that walked off after a man in the crowd wouldn’t stop barking.
 

 
We viewed these stunning macaws in the aviary.
 

 
We finally arrived at the Journey Into Africa Tour, a 2.5 mile (4 kilometer) tram ride.
 

 
Many wild animals roamed relatively free, while others had secluded habitats.
 

Cheetah was not roaming free.
 
The tram ride ends at Lion Camp. Look at this gorgeous fellow taking a siesta!
 
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After seeing the wild animals, there was only 1 thing left to do: buy souvenirs!
 

Anybody have a carseat for a giraffe?
 
That concludes our San Diego trip. Thanks so much for coming along!

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