Alaskan Brewing Company

Alaskan Freeride

Cooking with our Beer




Check out our collection of Brew Crew recipes in our first cookbook
"Cooking with Alaskan Beer"






Steve Cain's Wicked Shrimp
Ingredients
Seafood
  • Spice Mixture
  • ½ Tablespoon Cayenne Pepper
  • ½ Tablespoon Ground Black Pepper
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Crushed Red Pepper
  • (chili flakes)
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Oregano
  • Grind together in spice grinder or food processor. Use 1 ½ tablespoon Spice Mixture per 1 pound peeled prawns (21-25 per pound)
  • Remaining Ingredients:
  • 1 pound Prawns
  • ¼ pound Softened Butter
  • 1 ½ teaspoon Minced Garlic
  • 1 ½ teaspoon Worcestershire Sauce
  • ½ cup Alaskan Amber
  • ¼ cup Dry White Wine
    •  

    Methods/steps
    Melt one half of the butter in sauté pan. Add garlic and prawns. Add 1 ½ tablespoon Spice Mixture and brown lightly. Add Alaskan Amber, white wine, and Worcestershire sauce. Simmer until prawns are cooked (approximately 2 to 3 minutes). Swirl in remaining butter.

    Submitted by: Steve Cain, Executive Chef, Waterfront Restaurant, Seattle, WA
    Recommendations
    Brewtoids
    “Nothing quenches the thirst like a wheat beer, or sharpens the appetite like an India pale ale. Nothing goes as well with seafood as a dry porter or stout, or . . . soothes like a barley wine. These are just a few of the specialty styles of beer.” - Michael Jackson
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