Get It Before It’s Gone

Apple Cider Beer Shrimp Boil

Sorry to break the news, but Summer is almost over. I agree… it went by fast. Winter seems as if it last forever. One day I was celebrating Spring at a tasting organized by Angry Orchard to introduce their seasonal Summer Honey Apple Hard Cider that is available from March into August. And, now I’m publishing a recipe using their Summer Honey into the late Summer.

Angry Orchard Summer Ale Angry Orchard Summer Ale

It’s better late than never, because apparently corn is in season. It’s the best time of the year to enjoy it’s flavor. What a coincidence. About this recipe: Angry Orchard’s Summer Ale Hard Cider Beer Shrimp Boil is super easy. Have a large pot? No worries, it doesn’t have to be fancy and expensive. Marinate the shrimp in Haitian epis seasoning (inspired from Nadege Fleurimond’s “Haiti Uncovered”), sauté more epis seasoning with the onions and stir in smoked turkey or sausage to brown. Add Angry Orchard’s Summer Ale and water. Then simmer to increase the flavor. Each of the ingredients are added to the pot at the right time to prevent overcooking. When the dish is done, everyone can enjoy a hearty meal. The drink to pair with this recipe is obviously Angry Orchard’s Summer Ale.

Apple Cider Beer Shrimp Boil

Apple Cider Beer Shrimp Boil

Continue to enjoy the Summer sun. Personally, I love this time of year with its faint autumn breeze and soaring temperatures. However, don’t wait too long to make this dish, for Angry Orchard’s Summer Ale’s season ends soon.*

*If Angry Orchard’s Summer Ale is unavailable, their other flavors are great substitutions.  

Angry Orchard Summer Ale Hard Cider Beer Shrimp Boil

Ingredients

  • 1 tbsp. olive, peanut, safflower or sunflower oil
  • 1 large sweet onion; roughly chopped
  • 1 tsp. sea salt; more or less to personal taste
  • 1 tsp. fresh black pepper; more or less to personal taste
  • Optional 1/2 tsp. crushed red pepper; more or less to personal taste
  • 1 tsp. smoked paprika
  • 1 cup epis seasoning (a Haitian spice blend found here), mirepoix or sofrito; divided in half
  • 1 lb. smoked turkey breast, roughly chopped; or turkey/pork kielbasa sausage, sliced
  • 1-12 oz. Angry Orchard Summer Honey Hard Cider
  • About 1-1/2 quart of water; more or less
  • 1 bunch of fresh thyme; wrapped with twine
  • 2 lemons; each cut in half
  • 1 tsp. coconut sugar or 1/2 tsp. white sugar
  • Bay leaf
  • 1 lb baby potatoes; quartered
  • 3 ears fresh corn; scrubbed clean and cut in half
  • Fresh large shrimp (about 16-20 shrimp per lb.); deveined and cleaned with shell on
  • 1/2 cup unsalted butter
  • 3 to 4 cloves garlic; minced

Directions

  1. After cleaning and deveining shrimp, gently mix the first half of epis spice seasoning, sea salt and fresh black pepper with the shrimp. Cover and set aside in the refrigerator to marinate.
  2. Warm a large pot over medium to high heat. When the pot is hot, add the oil. After a few seconds, add onion and lightly season with a sea salt, fresh black pepper, optional crushed red pepper, paprika and the last half of epis seasoning.
  3. When the onions begin to wilt or start appearing transparent, stir in the smoked turkey or sausage. Occasionally stir the meat into the onions for about three to five minutes.
  4. When the meat starts to brown, pour in about three-quarters/8 oz. Angry Orchard Summer Honey Hard Cider. Stir for a few seconds before adding just enough water to cover the meat and onion mix. Add the fresh thyme, two squeezed lemon halves, sugar and bay leaf. If necessary, adjust seasoning. Cover the pot to boil for about 15 to 20 minutes.
  5. Meanwhile, make the Angry Orchard Summer Honey Hard Cider Garlic Butter: Heat a small saucepan over medium heat. When the pot is warm, not hot, add the butter. When the butter is completely melted, add the minced garlic. Reducing the heat to medium-low, stir in the last 4 oz. of the Angry Orchard Summer Honey Hard Cider and occasionally stir for about three to five minutes. Turn heat off, keep saucepan covered and set aside.
  6. Uncover the larger pot to add the potatoes. Continue to boil — uncovered — for five minutes.
  7. Add the corn. After another five minutes, add the shrimp with epis seasoning to cook for about another five minutes (starting with the potatoes to the shrimp, this process takes a total of 15 minutes); or until the shrimp is opaque and slightly uncooked.
  8. Drain shrimp boil over a large colander placed over a large bowl and place stock aside. Return shrimp boil with vegetables to the larger pot. Toss with Angry Orchard Summer Honey Hard Ciderr Garlic Butter and the juice of the second lemon. If necessary, adjust seasoning.
  9. To take this recipe further, place the reserved stock in a medium sized saucepan. Bring to a boil over medium-high heat. Once boiling, cover and reduce temperature to a simmer. Simmer for about 45 minutes to one hour. Let cool. Strain over fine-sieve placed over a container to store the stock. Let completely cool—uncovered. Cover to seal and chill overnight. Scrape solidified fat from the top. Use within two days or freeze for future use, such as the Corn and Shrimp Chowder.

Notes

This recipe feeds about three to four people. Double, triple or quadruple recipe to feed a hungry crowd.

http://myliferunsonfood.com/2015/08/get-it-before-its-gone/

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