THE PERFECT UPSLOPE LAGER POACHED JUMBO SHRIMP WITH GRAPEFRUIT AND THREE DIPPING SAUCES

Shrimp-with-Grapefruit.jpg

Recipe compliments of Chef Michael Long

This tasty dish was executed by the students under the direction of Chef Michael at Cheers! Summer Cooking with Craft Beer. Absoultely delicious!

  • 2 cans Upslope Lager

  • 1 lemon, sliced thin

  • 2 bay leaves

  • 2 shallots, sliced

  • Salt and freshly ground black pepper, to taste

  • 1 carrot, sliced thin

  • 1 cup extra virgin olive oil

  • 1 Tbsp. Montréal steak seasoning

  • 2 Tbsp. chopped Italian parsley

  • 18 ea. large shrimp, head off peel on

  • 3 ea. large grapefruit

  • Breadsticks, for serving

Simmer lager, lemon slices, bay leaves, shallots, salt, pepper and carrot about 10 minutes. While simmering mix olive oil, Montreal seasoning and chopped parsley. Add shrimp to “beer bouillon”. Do not boil but poach until shrimp are just done (EVEN BETTTER A LITTLE UNDERDONE). Peel the shrimp. Split and section the grapefruit per Chef instruction and set aside.

Grapefruit Tar-Tar Aioli

  • 2 egg yolks

  • I tsp. Dijon mustard

  • Spill off juice from grapefruit (see Chef)

  • Salt and freshly ground black pepper, to taste

  • 3-5 gherkins

  • 1 Tbsp. capers

  • 1 jalapeno, diced

  • Olive oil, to thicken

  • Cocktail Salsa

Grapefruit sections

  • 3 Tbsp. Elevation ketchup

  • 1 lemon, juiced

  • 1 small red onion, diced

  • 1 Tbsp. horseradish

  • 1 red pepper, diced

  • Honey Grapefruit Mojo

  • Juice of grapefruit

  • 2 Tbsp. honey

  • 3 limes, zested and juiced

  • 1 clove garlic, minced

  • 1 tsp. crushed red pepper

Mix the ingredients together for each of the separate sauces. Place one sauce in each grapefruit half, and hang the shrimp over. Garnish with breadsticks. Serves 6

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