Great American Beer Fest #10: The Beer Chef's Shrimp paired with Allagash White

The final post of GABF 2009 is a recipe from Bruce D. Paton, the Beer Chef.  He served up a butter poached shrimp with a thai ginger scallion sauce paired with Allagash White.  Enjoy!

THAI GINGER SCALLION SAUCE

1 Bunch Cilantro
2 Bunches Scallions
2 T Minced Ginger
2 T Brown Sugar
2 T Fish Sauce
2 T Lime Juice
4 T Rice Vinegar
1 t Sambal
1 T Olive Oil

Puree in blender until smooth

Butter Poached Shrimp: In a medium sized saucepan over low heat, add 1/4 cup of water and 1 cup of butter.  Whisk vigorously until the butter is incorporated and emulsified in the pan.  That means to whisk like mad for at least 2 minutes.   Remove the pan from heat and then add peeled and defrosted shrimp.  Plan about 2-3 shrimp per person if you are serving as an appetizer.  Do not crowd the shrimp.  They should be about to freely move about the pot.  Keep them in the butter for about 15-20 minutes.  They should be cooked by then.  If not, leave them in the butter for another 5-10 minutes.  You may heat the emulsion again, but it should be at the lowest heat possible.  Do not boil the shrimp.  The low and slow method of cooking will keep them tender and succulent.  


Serve the shrimp topped with the Thai Ginger Scallion sauce and Allagash White.