Roasted Garlic Beer Butter Shrimp

Remember the Beer Cooking Scale I told you about last month, the one I want to invent? The one that would let you know the approximate level of Beeryness the final product has? This recipe is at both ends of that yet-to-be-invented scale’s spectrum. The beer butter has a kick you in the mouth beer flavor that will be heartily enjoyed by beer enthusiast, and the shrimp has a subtle note of beer in it’s finish. If you are a Kick You In The Mouth kinda person, cooking for a Maybe Just A Touch kind of person, this will satisfy you both. You get a butter full of intense beer flavor to slather onto whatever you so choose, and your little friend gets a plate of shrimp with slight notes of beer. Harmony between the two of you once again.

For this recipe I used a Saison brewed with sage, giving really great herb notes to the finished product. This is  a special release beer from Epic Brewing called  Utah Saison Sage #2.

If you can’t find this beer, look for a Saison with herb or citrus notes.

Roasted Garlic Beer Butter

1 head of garlic

1 tbs olive oil

1/2 cup Saison beer

1 stick of butter, softened

Preheat oven to 425. Rub several layers of the white papery skin off the head of garlic, leaving a light layer still in tact to keep the bulb together. Cut off the top point of the head, exposing the cloves inside.

Place on a sheet of foil, drizzle with olive oil and fold the foil tightly around the garlic. Place in a baking dish and roast in a 425 degree oven until the cloves are soft, about 20 minutes. Remove from oven and allow to cool.

While the garlic is roasting, add the beer to a pot on the stove. Cook until reduced to 3 tbs, about 10 minutes. (To lower the level of beer flavor in the butter, reduce 1/4 cup of beer by half.)

In a food processor, add the softened butter and the beer. Squeeze the head of garlic until the cloves push out, adding just the cloves to the food processor and discarding the papery skin.

Process the butter until smooth. Add to an air tight container and store in the fridge.

Roasted Garlic Beer Butter Shrimp, two methods

 3 tbs beer butter

10 shrimp

pinch of salt and pepper

Metohd one: Grilling

Preheat grill. Melt the beer butter in a microwave safe dish. Skewer the shrimp with a heat safe skewers(or water soaked wooden skewers). Sprinkle with salt and pepper, brush liberally with melted butter. Grill until pink and cooked through, about 2-3 minutes per side. Brush occasionally with butter while cooking.

Method two: Stove Top

In a pan over medium high heat, add the butter and stir until melted. Sprinkle the shrimp with salt and pepper, add to the pan and saute until cooked through about 5 minutes.

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10 Responses to Roasted Garlic Beer Butter Shrimp

  1. Emile May 24, 2012 at 7:39 pm #

    Dear Beer Baroness….
    is it possible to enclose a little more info about the beer/ale/stout used in the recipes?

  2. Bob May 24, 2012 at 8:50 pm #

    Awesome recipe …. going to try to make this Sunday ! You do an awesome job… thanks.

    Have / will you ever use Goose Islands Bourbon County Stout in a recipe?

    • The Beeroness May 24, 2012 at 8:58 pm #

      Thank you! I haven’t used that beer yet but I am a big fan of stouts and any beer that has been bourbon barrel aged. I’ll have to check it out.

  3. Gerry @ Foodness Gracious May 24, 2012 at 7:22 pm #

    Awesome…I would have to have an extra bottle on hand to drink. I’d feel kinda sad seeing it all reduce before my eyes :)

    • The Beeroness May 24, 2012 at 7:57 pm #

      Don’t worry, only 1/2 cup is called for, the rest is to use and drink as you wish.

  4. Amrita May 25, 2012 at 10:00 am #

    Absolute genius, the idea of a “beer scale”! And garlic beer butter? I’m slobbering here. :-D

  5. kat May 26, 2012 at 10:33 pm #

    OMG! My boyfriend would love this!

  6. Meghan Storey June 13, 2012 at 8:21 pm #

    Hi Jackie! This just looks too perfect and summer-y not to ask if it can be featured on CraftBeer.com. Would that be OK? We’ll again include your bio/photo and link to The Beeroness. Thanks!!

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